Monday, October 7, 2013

Fall Carrot Salad

My Mom’s Carrot Salad is one of my favorite things she used to make and take to Church dinners and covered dish suppers. She’d always make a huge bowl of it, (hence the large portions in this recipe) but that meant we wouldn't have to worry if it would all be eaten up at church.  This dish is a little labor intensive chopping up the carrots, cooking the carrots, etc., unless you buy the frozen carrots.

I have cut this recipe in half most times I’ve made it.  I also slip a little hot sauce into the dressing you pour over the veggies.  Fall always dictates pretty orange colors, and this bright orange salad will hit the spot.  Even for non-carrot eaters.

Give this a try for your family or friends and I know they'll love it.  This is also a great tail-gating dish they'll all enjoy.

3 lbs fresh carrots (2 pks. frozen) - peeled and sliced
1 lg green pepper - julienned
1 lg onion - quartered and sliced in strips
1 can tomato soup
1 cup oil
3/4 cups vinegar
1 cup sugar
1 tbs worcestershire
1 tbs mustard
1/2 tsp black pepper
1/2 tsp kosher salt.

Boil carrots in salt water until tender, drain and let cool. Layer carrots, green pepper, and onion slices. Mix the remaining ingredients, bring to a boil in a saucepan, and pour over the carrots. Cover the container, place in the refrigerator, and let it chill for several hours. Better if you let it sit for 24 hours.


1 comment:

  1. This is a very interesting recipe. Amazing the differences in the areas in which you grow up in.


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