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 a half a can of Campbell’s and then again it may not be worth your while. But what the heck it tastes good!

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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!