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Post by Wildoats on Jun 18, 2009 11:00:15 GMT -5
Marinated Carrot Salad
1 lb of carrots, sliced. (Save time and work by using thawed frozen carrots, they are exactly the firmness you need)
3 stalks celery, sliced
1 onion thinly sliced
1 green pepper seeded and diced
Blend together:
1 (10 oz.) can of tomato soup
½ cup sugar (or Splenda)
½ tsp. dry mustard flour
1/3 cup vinegar
½ tsp salt
¼ tsp pepper
Cook carrots to crispy tender stage. Drain and add other vegetables.
Pour blended ingredients over veggies.
Marinate, refrigerated, overnight.
Will keep in fridge for two weeks but I seldom have left over.
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Post by aero63 on Jun 18, 2009 11:56:07 GMT -5
yum gotta try this with some burgers when rain lets up
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Post by susanny on Jun 19, 2009 0:02:39 GMT -5
Oooo, sounds so good! I didn't expect the tomato soup. Have to try it.
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