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Carrot Salad
Nb persons: 0
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Source:
| From the kitchen of Elaine J. Wells | |
| 2 pounds | carrots, peeled, sliced |
| 1tsp | prepared mustard |
| 1c | sugar |
| 3/4c | white vinegar |
| 1/2tsp | pepper |
| 1 | onion, thinly sliced |
| 1 tsp | worcestershire sauce |
| 1 can | tomato soup |
| 1/2 c | salad oil |
| 1 tsp | salt |
| 1/2 | red or green pepper, thinly julienned |
Boil carrots 10 minutes
Mix all other ingredients
Add the pepper strips, onions and cooked carrots to the liquid mixture
Refrigerate
If you have time, making it ahead by 3-4 days gives best flavor depth.
Enjoy!
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