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


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


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


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

Keeps for one week.


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


Related Posts with Thumbnails