Carrot salad is equally good at the summer picnic or at the salad table. But this was one of those recipes I repeatedly passed over until one day I had it at a charity event. I couldn’t believe how tasty it was. I made it since for various company and they all loved it. I try to stay away from prepackaged foods, but I think it would take a fair amount of effort to reproduce half a can of Campbell’s and then again it may not be worth it. What the heck if it tastes so good!
CARROT SALAD
3 cups sliced carrots 1/4 onion, thickly sliced
1/2 green pepper, diced
1/2 can of tomato soup
1/2 cup sugar
1/3 cup vinegar
1/2 tsp mustard
1/2 tsp Worcestershire Sauce
1/4 cup olive oil
• Peel and slice the carrots.
• Cook the carrots in a small amount of salted boiling water until crispy tender.
• Thickly slice the onions and place in a bowl
• Drain the cooked carrots and add them to the bowl.
• Add the diced pepper to the bowl.
• In a saucepan combine the tomato soup, oil, sugar, vinegar, mustard and Worcestershire Sauce.
• On medium high heat warm up the tomato brine.
• Stir the warm brine into the carrots and let cool.
• Wrap and chill for at least 24 hours.
• Remove the onion chunks and discard.
• Adjust salt and season with pepper and serve.
