Marinated Carrot Salad
21 February 2010, by gj
I’ve never been fond of the carrot-raisin salad myself, though I know many that love it. This recipe is very different and quite flavorful – sweet and tart, crunchy and smooth. Perfect for a potluck (does anyone still have those?)
1 can condensed Tomato Soup
½ cup Red vinegar
¾ cup Sugar
Worcestershire Sauce
½ tsp. Salt
2 tsp. Dry Mustard
3 lb. Fresh raw Carrots (about 18)
1 Sweet Green Pepper
1 medium Onion
Fresh homegrown carrots do not need to be peeled (store-bought do), but all carrots should be washed. Slice the carrots and cook until just tender. Let cool. Mix tomato soup with vinegar, sugar, a few dashes of Worcestershire Sauce, salt and dry mustard. Add carrots, chopped onion, and thinly sliced green peppers. Marinate overnight. Keeps very well.
Note: Next time I make this I think I will try adding a little fresh hot pepper too 
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