Marinated Carrots Without Tomato Soup

Add onion and green pepper strips to the same bowl. Pour the hot dressing over the vegetables. Bring to a boil and cook for 1 minute.

Olivia Luz

Refrigerate at least 24 to 48 hours. In another bowl combine the tomato sauce sugar vinegar oil worcestershire sauce salt and pepper. Of water in a small saucepan. Cover and simmer for 8 10 minutes or until crisp tender. In a small bowl combine the carrots onion and green pepper.

1 tablespoon of worcestershire or to taste. 1 can of condensed tomato soup. They should be tender but not mushy. 3 4 cup of apple cider vinegar. Recipes for copper pennies have been around forever and most called for boiling carrots and then marinating them in a mixture of canned tomato soup vinegar vegetable oil and sugar.

Heat remaining ingredients except onions and green pepper until sugar has dissolved and mixture is well blended and hot. While the carrots are cooking combine the vinegar oil tomato soup and sugar in a saucepan. Now don t get me wrong this old fashioned recipe was good. The carrots need to marinate at least overnight in the dressing but the salad keeps well in the refrigerator for 1 to 2 weeks. 1 4 cup of canola oil.

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Remove the saucepan from the heat and let the soup mixture cool to room temperature. Pour the soup mixture over the vegetables. 1 tablespoon of yellow mustard. Add onion and green pepper. Bring a large pot of water to boil add carrots and simmer until tender approximately 3 to 5 minutes.

While carrots are cooking mix tomato soup oil vinegar sugar salt pepper mustard and ketchup together in a medium sized bowl. Pour over carrot mixture and. Bring to a boil. Heat the soup oil sugar vinegar mustard worcestershire salt and pepper in a 2 quart saucepan over medium high heat to a boil. Bring to a boil and cook until nearly done.

1 2 of a medium vidalia or other sweet onion sliced very thin. Drain and transfer to a large bowl. Be sure not to overcook the carrots. 1 pound of raw carrots peeled and sliced thin. This is the best marinated carrot salad recipe in the world.

1 2 of a green bell pepper sliced very thin. Marinated carrot salad canned soup adds zip and zing to this easy summer side. Cook carrots until crisp tender in salted water. 3 4 cup of granulated sugar. 1 teaspoon each.

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Stir the carrots onion and pepper in a large bowl. Oh my gosh mark and i were invited for dinner the other night to some friends house and mark mentioned to them that i am trying to stay clear of meat and dairy products. Drain and set aside. Place the carrots in a large saucepan with enough water to cover. Stir the carrots onion and pepper in a large bowl.

Place the carrots in a large saucepan with enough water to cover. 1 2 of a green bell pepper sliced very thin. 1 2 of a medium vidalia or other sweet onion sliced very thin. While carrots are cooking mix tomato soup oil vinegar sugar salt pepper mustard and ketchup together in a medium sized bowl. Remove the saucepan from the heat and let the soup mixture cool to room temperature.

Drain and set aside. Heat remaining ingredients except onions and green pepper until sugar has dissolved and mixture is well blended and hot. 1 tablespoon of worcestershire or to taste. Refrigerate at least 24 to 48 hours.