Pickled carrot salad for a crowd
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Carrots, cut into thin sticks or rounds |
| 2 | larges | Green peppers, cut into strips |
| 2 | larges | Onions, cut into thin strips |
| 19 | ounces | Can tomato soup |
| 1 | cup | Tomato ketchup |
| ½ | cup | White sugar |
| ½ | cup | White vinegar |
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Dry mustard |
| 2 | tablespoons | Worcestershire sauce |
| 1 | teaspoon | Dill or celery seed |
| Salt and pepper to taste | ||
Directions
TOMATO MARINADE
In large saucepan, cook carrots until half done. Drain thoroughly.
Mix with peppers and onions. Cover and allow the heat from the carrots to partially cook the peppers and onions. Meanwhile, in 2 quart saucepan, combine all the marinade ingredients and bring to a boil. Boil for about 1 minute until the sugar dissolves. Pour hot marinade over vegetable and allow to cool. Refrigerate until ready to serve. Can be made 1 day ahead. Stir occasionally. Keeps for about 1 week.
Origin: Homestyle, Canadian Classic, Ladies of the Royal Purple.
Shared by: Sharon Stevens, July/95.
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