Blue Ribbon Carrot Salad
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Ingredients
- 900 grams carrots, (2 lb)
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- ¼ cup sugar
- ½ cup vinegar
- ¼ cup vegetable oil
- 1 teaspoon Seasoning Option
- 1 teaspoon Worcestershire sauce
- Vegetable 1 Option
- Vegetable 2 Option
OPTIONS
Seasoning - Use 1 Item
- prepared yellow mustard
- dry mustard
- prepared horseradish
- chili powder
Vegetable 1 - Use 1 Item
- 1 cup celery, sliced
- 1 medium onion, sliced
- ½ cup red radishes, sliced
- ½ cup spring onion, sliced
Vegetable 2 - Use 1 Item
- 1 cup fresh snow pea pods, sliced in half crosswise, cooked, drained
- 1 green bell pepper, cut into strips
- 1 cup cut green beans, fresh or frozen, cooked, drained
- 1 medium cucumber, sliced in half lengthwise, then sliced
Instructions
- Cut the carrots into 2 inch long pieces and cut each piece into ¼ inch sticks.
- In a 4 quart saucepan, add about 2 inches of water and place on medium heat and bring to a boil. Add the carrots and cook until tender. Drain and let cool a little.
- In a large mixing bowl, add the soup, sugar, vinegar, oil, Seasoning Option, and Worcestershire sauce. Mix together.
- Add the carrots, Vegetable 1 and Vegetable 2 Options, toss to coat the vegetables. Cover and place in the fridge for at least 4 hours.
- Serve as a side dish with any main dish. Enjoy.
Notes
Shortcut: Condensed Tomato Soup.
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