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Chill Time ~12 hours
Large serving bowl ~
Servings ~ 8 |
GLENDA'S Helpful
Kitchen Hints
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This carrot salad is great to make 1 to 2 days ahead of time of a
big party or pack in a sealed container for lunch.
You can substitute low fat tomato soup and 1/2 sugar substitute for
1/2 cup of the sugar and delete the salt.
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This is a great recipe to
use those fresh vegetables out of your garden.
3 pounds large long carrots
3 cups celery
2 medium green peppers
1 large sweet onion - any onion will work
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1 can tomato condensed soup
1 cup sugar
1 cup white vinegar
3/4 cup oil
2 tablespoons Worchester
sauce
1 teaspoon each salt & pepper
In
a large pot bring 4 cups of water to a boil. Meanwhile wash and peel
and cut 1/4 inch off each end of carrots. To keep from getting
splashed by the boiling water slowly drop the carrots into the
boiling water. If you need to add more water to cover the carrots
about 1/2 inch, do so at this time.
Boil carrots until 1/2 done,
check at 8 minutes, check every 2 minutes after that, don't over
cook. When carrots are 1/2 done drain off hot water and chill the
carrot in ice water until cold. remove from ice water on to a clean
towel to dry. Slice carrots into 1/8
round thin slices. Use a big
bowl with a lid that will seal tight.
Meanwhile
wash the celery, green pepper removing the seeds and skin off the
onion. Chop all into 1/4 to 1/2 inch pieces, add to the sliced
carrots.
In
a blender combine tomato soup, sugar, vinegar, oil,
Worchester sauce,
salt & pepper.
Blend on medium speed for one minute. Pour dressing over the carrot
mix of vegetables and gently stir. Chill for 12 hours before
serving. Hold good for 7 days in refrigerator. |
