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Carrot
Salad (This recipe courtesy of Elizabeth Bateman of Hampton,
Ontario)
- 2 lb (900 grams) carrots, peeled and sliced in 1/2
inch (1.3 cm) pieces
- 1 can tomato soup
- 3/4 cup (180 ml) vinegar
-
1 cup (240 ml) sugar
- 1 cup (240 ml) vegetable oil
- 1 tsp (5 ml) dry
mustard
- 1 tsp (5 ml) salt
- 1/2 tsp (3 ml) pepper
- 1 onion, sliced
in rings
- 1 green pepper, slivered
Cook carrots until just
tender. Combine soup, vinegar, sugar, vegetable oil, mustard, salt, pepper and
whip until blended. Add the carrots, onion and green pepper and let marinate in
the fridge for two hours. Serves 4.
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