Carrot Salad - cooking recipe

Ingredients
    1 lb. carrots, peeled and sliced
    1 (16 oz.) can tomato sauce
    1 c. granulated sugar
    1/2 c. vegetable oil
    3/4 c. wine vinegar
    salt and pepper to taste
    1 tsp. dry mustard
    1 tsp. or more Worcestershire sauce
    dash of hot pepper sauce (optional)
    1 medium onion, chopped
    1 medium green pepper, chopped
    1 (16 oz.) can whole kernel corn, drained
    1/2 c. chopped celery
Preparation
    Boil carrots in salted water just until tender; drain and place in 2-quart covered casserole.
    Combine tomato sauce, sugar, oil, vinegar, salt, pepper, mustard, Worcestershire sauce and hot pepper sauce; mix well.
    Pour over carrots.
    Add onion, green pepper, corn and celery.
    Cover and marinate overnight.
    Makes 8 to 12 servings.

Leave a comment