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Marinated Carrot Salad
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Arnold Foster


  • 2 lbs (.9 kg). raw baby (petite) carrots
  • 1 green pepper, chopped
  • 1 red or white onion, finely chopped
  • Dressing:
  • 1 10 oz (280 grm). can tomato soup
  • 1/4 cup (60 ml) salad oil
  • 1/2 cup (125 ml) sugar
  • 1/3 cup (80 ml) cider vinegar
  • 1 tsp (5 ml) prepared mustard
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) pepper
  • Cook carrots until crisp tender.
  • Drain, cool, and add onion and green pepper.
  • Mix together dressing ingredients.
  • Add vegetables.
  • Marinate overnight.
This side dish goes well with ham or take it with you to a potluck dinner.

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