This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.
Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 30 mins
Servings::8
Yield::8 servings
Ingredients
2 pounds carrots, sliced
1 (10.75 ounce) can condensed tomato soup
¼ cup white sugar
½ cup white vinegar
¼ cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ cup chopped celery
½ cup chopped green onion
1 green bell pepper, seeded and cut into strips
Directions
Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.