Carrot Salad

The Record’s “Recipe of the Week”:
Carrot Salad by Margaret Boyd

2 lbs. carrots
1 green pepper
1 onion
1 can tomato soup
1/2 cup vinegar
1/2 cup salad oil
1 cup sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
1 tsp. salt

Peel and slice the carrots into coins. Cook until tender in salted water. Let cool.

Slice the pepper and onion. In a serving bowl, alternate layers of sliced carrots, onions, and peppers.

Combine the tomato soup, oil, sugar, mustard, Worcestershire sauce, black pepper, and salt. Pour over the vegetables.

Refrigerate for two days. This will keep for several days in the refrigerator.


Lawrence County Record

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Mt. Vernon, MO, 65712


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