Saturday, July 22, 2017
St. Elizabeth's Carrot Salad
This recipe is from St. Johns Church cookbook. Billie Lillywhite shared this recipe, which is a keeper!
2 lbs carrots, peeled and sliced
1 green pepper, sliced thin
1 medium onion, sliced thin
1 tsp. dry mustard
1/2 cup salad oil ( used a little less then 1/4 cup)
1 cup sugar ( used 1/2 cup)
3/4 cup vinegar ( used 1/2 cup)
1 can Campbell's tomato soup
Boil carrots in salted water for about 10 minutes.
Drain, transfer to a mixing bowl and add onion and pepper
In a saucepan, mix mustard, sugar, oil, vinegar and tomato soup. Heat and stir to dissolve sugar.
Pour over carrots.
Cover tightly and refrigerate overnight.
Featured 7/30/17 The Lazy Gastronome