Wednesday, January 20, 2010

Sweet & Sour Carrot Salad

Here is another recipe from the A Taste of Appleby cookbook. This is a wonderful recipe for any family gathering. It would also be great in the summer.

Sweet & Sour Carrot Salad

Ingredients:

1 lb. carrots, parboiled, sliced into coins
1 red onion sliced thinly, you also can use Spanish onion
1 green pepper, sliced (did not use)
1 can sliced water chestnuts, drained
1 can pineapple bits, drained
1 cup celery, sliced (did not use)
1 cup cucumber, sliced

Marinade:

2/3 cup sugar
1/3 cup oil
1/4 cup vinegar
1 can (10oz.) tomato soup
1 tsp dry mustard
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. curry powder (did not use)
dash Tabasco sauce (did not use)
1 tsp paprika

Directions:

Combine all salad ingredients.
Mix marinade ingredients well and pour over salad
Refrigerate overnight
Serves 8 to 10

Keeps for one week.




3 comments:

Katy ~ said...

Carrots is one of the few vegetables we agree on here, grins, so this has a lot of appeal to me. will save and give this one a try. Looks totally yum!

Dan said...

This vegetable dish was excellent. Keeps well in the fridge too.

Jannett said...

Katy...Hope you enjoy it as well.
:)

Dan...I am happy you liked this one... it is a great way to get more veggies in ones diet...

Thanks for the comments

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