Aunt Dorothy's Marinated Carrot Salad
Description
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Ingredients
•
2 pounds carrots, peeled and sliced into rounds
•
1 (10 3/4 ounce) can condensed tomato soup
•
1 cup white sugar
•
1 cup vegetable oil
•
3/4 cup white vinegar
•
1 teaspoon salt
•
1 teaspoon mustard powder
•
1/2 teaspoon cayenne pepper
•
1 green bell pepper, seeded and diced
•
1 red bell pepper, seeded and diced
•
1 yellow bell pepper, seeded and diced
•
1 large onion, chopped
Directions
1
Place carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not overcook carrots; they should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking process.
2
Combine condensed tomato soup, sugar, oil, vinegar, salt, mustard powder, and cayenne pepper in the bowl of a food processor or blender. Blend until dressing is creamy, about 3 minutes.
3
Mix together carrots, bell peppers, and onion in a serving bowl; toss with dressing until evenly coated. Cover and refrigerate for 8 hours to overnight. The longer the salad sits, the better it tastes.