Directions
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped
Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.
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By deddy
Friendly West V...
on July 04, 2011
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i saved 26 recipes and can only view 6 . there is no scroll bar how do i view the rest of my recipes in my recipe box. anyone know
By repearso_5909813
Fayetteville, NY
on April 24, 2011
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Classic Southern dish. First ran across it in a New Orleans cookbook. This is an excellent version. Long storage in the fridge is a great feature-- gets better with each passing day.
By garden4fun_11937631
Signal Mountain, TN
on April 21, 2011
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1 cup of oil is too much. I have a recipe I've used for years and it calls for 1/2 cup. Even on her show it looked like Paula used less than 1 cup, just didn't look like a cup when she poured it into the sauce pan. My recipe also calls for 3/4 cup vinegar, not 1 cup. Pecan sauce on Fried Chicken? May have to try that one!
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