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Aunt Dorothy's Marinated Carrot Salad You Have To Try

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Aunt Dorothy's Marinated Carrot Salad

"This has been a own family favourite for years. The key to this recipe isn't always overcooking the carrots and permitting the entire salad to marinate for at the least 12 hours. For a fantastic presentation while serving, garnish the pinnacle with rings of every shade of bell pepper and jewelry of onion. Serve alone or over a bed of lettuce."

Ingredients :

  • 2 pounds carrots, peeled and sliced into rounds
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup white sugar
  • 1 cup vegetable oil
  • three/4 cup white vinegar
  • half of teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 inexperienced bell pepper, seeded and diced
  • 1 purple bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 huge onion, chopped

Instructions :

Prep : P1D Cook : 12M Ready in : P1D
  • Place the carrots in a big pot and fill with sufficient water to cover. Bring to a boil and cook dinner till carrots are smooth. Do not over cook, the carrots have to be firm however smooth to chew into. Drain and rinse underneath cold water to prevent the cooking.
  • In the container of a food processor or blender, integrate the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for approximately 3 mins or till creamy.
  • In a large bowl, blend together the carrots, green, purple and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate in a single day. The longer this salad is authorized to sit down, the better it's far.

Notes :

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