Sweet & Sour Carrot Salad
Gets better the more days it sits. :)
Yield
8 servingsPrep
20 minCook
10 minReady
1 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
carrots
peeled, sliced |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
tomato soup
can |
*
|
| ½ | cup |
sugar
|
|
| ⅔ | cup |
vegetable oil
|
|
| ½ | cup |
vinegar
|
|
| 2 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
carrots
peeled, sliced |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
tomato soup
can |
*
|
| 118 | ml |
sugar
|
|
| 158 | ml |
vegetable oil
|
|
| 118 | ml |
vinegar
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Peel, chop and cook carrots for about 10 minutes.
Cool and add chopped onion and green pepper.
In blender combine remaining ingredients well.
Pour over the salad and refridgerate overnight.
