Carrot Salad - cooking recipe

Ingredients
    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
    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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