Carrot Salad (Recipe)

Ingredients

2 pounds carrots, thinly sliced (about 6 cups)

2 medium onions, thinly sliced and separated into rings

1 green sweet pepper, sliced into thin strips

Marinade:

1 10 3/4-ounce can condensed tomato soup

3/4 cup vinegar

2/3 cup sugar

1/3 cup cooking oil

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

1/4 teaspoon salt

Steps

1. In a large saucepan, cook the carrots in a small amount of water about 8 minutes or until tender.  Remove from heat; drain.

2. In a large mixing bowl or salad bowl, stir together the cooked carrots, onions and green sweet pepper, set aside.

3. To make the marinade: In a medium bowl, stir together the undiluted tomato soup, vinegar, sugar, cooking oil, Worcestershire sauce, mustard and salt.

4. Pour the marinade over the vegetables.  Stir to coat the vegetables with marinade.  Cover and refrigerate for 4 hours or overnight, stirring occasionally.  Drain and discard the marinade before serving.

Tips:

Two pounds of carrots will yield about 6 cups of 1/4-inch-thick slices.  For faster slicing, use your food processor.

If desired, substitute yellow sweet pepper for half or all of the green sweet pepper in this recipe.

Either cider vinegar or white vinegar can be used in this recipe.  You might also want to experiment with flavored vinegars, such as basil or garlic vinegar.

For party serving, chop the green sweet pepper and onion instead of slicing them.  Then, serve the salad in halved and seeded green or yellow sweet peppers.

From : America's Best-Loved Community Recipes