Combine carrots, green pepper and onion in a large bowl. Combine remaining ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly.
Pour over vegetables. Chill thoroughly. Serve cold.
Cook carrots in salted water until tender.
Drain.
Place in bowl to cool.
Heat oil, vinegar and sugar in pan until sugar is dissolved.
Put in blender.
Add soup, mustards, salt and pepper. Blend.
Pour over vegetables in bowl.
Mix.
Refrigerate overnight to let flavors blend.
Tastes better after first day.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
frigerator til ready to mix salad ingredients together.
When ready
Preheat the grill to high. In a large bowl, whisk honey, mustard and oil and add pork, toss to coat. Grill for 5 mins each side, or until cooked as desired. Cover and rest for 5 mins.
Meanwhile, boil, steam or microwave carrots until just tender then drain. Cover to keep warm.
Meanwhile, to make salad, combine ingredients in a medium bowl and toss gently to combine.
Serve pork with carrots and salad.
Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin
n a bowl, mix the carrots, celery, honey, lemon oil and
ver medium. Add the onions, carrots and salt and cook 5
o taste.
Divide beets, carrots and onion between 2 prepared
Cook carrots until tender; let cool and drain.
Mix the other ingredients and pour over carrots.
The longer salad sets the better it gets.
saucepan and cook the carrots and half the shallots over
pan and sautee the carrots and mushrooms for about 4
lanched vegetables, carrots (and chilies if using) to a salad bowl and
br>For the salad, mix the grated daikon, carrots and apples in
archment paper.
Divide beets, carrots and onion between baking trays
Coarsely dice potatoes and eggs with salt, pepper and celery seed.
Add diced cucumbers, onion, carrots, celery and pickles/relish.
Mix salad dressing/Miracle Whip with mustard and pour over mixture.
Toss until well coated, adding more salad dressing as needed.
Add bacon bits or shredded cheese and garnish with tomato wedges.
Combine ground meat, breadcrumbs, mint, spices and lemon juice. Season. Shape into 12 links. Cook on a heated, oiled grill plate (or frying pan) until cooked through.
Meanwhile, to make Tunisian carrot salad, cook carrots on a heated, oiled grill plate until just tender. Toss with remaining ingredients.
Serve kofta with Tunisian carrot salad and yogurt.
erving bowl, combine the cabbage, carrots, green onions, and orange segments
o add to salad.
For the salad, combine carrots, bell pepper, tomatoes
Combine the potatoes, apples, carrots, onion, pickles, white pepper, and