Carrot Salad

Name: Carrot Salad
Ingredients: 1 lb. carrots, peeled and sliced; 1 (16 oz.) can tomato sauce; 1 c. granulated sugar; 1/2 c. olive oil (extra light); 3/4 c. red wine vinegar; salt and pepper to taste; 1 tsp. dry mustard; 1 tsp. Worcestershire sauce; dash of hot pepper sauce; 1/2 c. chopped onion; 1/2 c. chopped green pepper; 1 (16 oz.) can whole kernel corn, drained; 1/2 c. chopped celery

13 ingredients

6 steps

Ingredients

1 lb. carrots, peeled and sliced
1 (16 oz.) can tomato sauce
1 c. granulated sugar
1/2 c. olive oil (extra light)
3/4 c. red wine vinegar
salt and pepper to taste
1 tsp. dry mustard
1 tsp. Worcestershire sauce
dash of hot pepper sauce
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (16 oz.) can whole kernel corn, drained
1/2 c. chopped celery

Directions

1

Boil carrots in water or cook in small amount of water in microwave just until tender; drain and place in 2-quart covered casserole.
2

Add onion, green pepper, corn and celery.
3

Combine the remaining ingredients; heat 3 minutes in the microwave on High. Stir and pour over vegetables.
4

Cool, cover and marinate overnight in the refrigerator.
5

Makes 12 servings.
6

This salad will keep in the refrigerator at least one week.