This is one of those recipes that’s been in my family forever, and there’s definitely a 1950′s flair to it. I feel a strong need to wear a frilly apron and put on fresh lipstick when I serve it. I can still see it on my great-grandmother’s table – a table I’m now beyond thrilled to serve dinner on each night - and it brings back so many memories of her.
According to our family cookbook, the recipe came from a dear friend of my great-grandmother’s named Nell. I’d actually forgotten about it until my grandmother brought it to a church potluck a few weeks ago and my husband, being a huge fan of all things marinated as well as all things carrots, couldn’t get enough.
It’s one of those easy summer salads that can stay in the fridge for a week and just seems to get better. It’s also a great pot-luck recipes. My grandmother’s been known to add more of the veggies through the week since it makes a very generous amount of the marinade. And I’ve convinced myself those carrots, onions and bell pepper more than make up for the canned tomato soup and sugar. Next time I make it, I’m going to try substituting a less refined sugar and will update with how it works.
Nell’s Marinated Carrots
serves: a lot
5 cups cooked, sliced, drained and cooled carrots (we like them to still have a bit of bite)
1 sweet onion, sliced
1 bell pepper, sliced
1 can undiluted tomato soup (see note above)
1/2 c. canola oil
3/4 c. apple cider vinegar
1 t. salt
1 t. dry powdered mustard
1 t. pepper
1 t. Worcestershire sauce
1 c. sugar
Mix all wet ingredients and add to the vegetables.
Allow to marinate in the refrigerator overnight for best results.
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