Carrot Salad
Carrot Salad is an moderately easy dinner. Made with 2 lb. carrots, 1 can tomato soup, 1 c. chopped celery, 1/2 c. chopped onion and 1 green bell pepper, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Peel, slice and cook carrots until tender; drain.
Add tomato soup.
Let set in refrigerator 12 hours.
Add celery, onion and bell pepper.
Bring to a boil the sugar, oil, vinegar, Worcestershire sauce and dry mustard.
Pour over vegetables. Cover and keep in refrigerator.
π· Perfect Pairings
Complete your meal with these
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