Tuesday, September 22, 2009

Sweet & Sour Carrot Salad

This recipe is from one of my yoga students. It's a chilled, marinated carrot dish that's best as a condiment or small side.

2 lbs. carrots, sliced
1 cup condensed tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup salad oil
1 tsp dry mustard
dash salt
1 large green pepper, diced
1 small onion, diced

Steam carrots 5-8 minutes, until tender-crisp. Combine all other ingredients, and pour over warm carrots. Chill. Drain before serving. Keeps 2-3 weeks in refrigerator.

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