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. vegetable oil; 3/4 c. wine vinegar; salt and pepper to taste; 1 tsp. dry mustard; 1 tsp. or more Worcestershire sauce; dash of hot pepper sauce (optional); 1 medium onion, chopped; 1 medium green pepper, chopped; 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. vegetable oil
3/4 c. wine vinegar
salt and pepper to taste
1 tsp. dry mustard
1 tsp. or more Worcestershire sauce
dash of hot pepper sauce (optional)
1 medium onion, chopped
1 medium green pepper, chopped
1 (16 oz.) can whole kernel corn, drained
1/2 c. chopped celery

Directions

1

Boil carrots in salted water just until tender; drain and place in 2-quart covered casserole.
2

Combine tomato sauce, sugar, oil, vinegar, salt, pepper, mustard, Worcestershire sauce and hot pepper sauce; mix well.
3

Pour over carrots.
4

Add onion, green pepper, corn and celery.
5

Cover and marinate overnight.
6

Makes 8 to 12 servings.