Marinated Carrots

 

Ingredients:

2 pounds fresh carrots sliced in ¼ inch coins

1 Cup tomato soup

½ Cup oil

½ Cup vinegar

1 Cup sugar

1 green pepper diced fine for color

1 red onion chopped fine for color

 

Directions:

 

Blanch carrots.*

Drain. Add to the rest of the ingredients and stir.

Refrigerate overnight if possible.

Makes a nice size bowl and it is pretty when served in a glass dish.

*Blanching:  Drop into boiling water for approximately 3 min or until just beginning to get tender and color changes to bright orange.

 

Mom always made these with the meat pies and it became a tradition later on to have it for Christmas Eve dinner. A nice chilled vegetable dish for a change.