Carrot Salad - cooking recipe
Ingredients
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2 lb. carrots, sliced
1 green pepper, ringed
1 medium onion, ringed
10 oz. tomato juice
1/2 c. vegetable oil
1/2 c. sugar
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. vinegar
Preparation
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Cook carrots in salt water until half done.
Rinse in ice water.
Layer carrots, peppers and onions alternately.
Place remaining ingredients in saucepan and boil 3 minutes.
Pour over carrots.
Refrigerate.
Serves 12.
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