| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
12 |
Servings |
INGREDIENTS
| 3 |
|
-(up to) |
| 5 |
cn |
Sliced carrots; drained |
| 1 |
|
Bell pepper; chopped |
| 1 |
c |
Celery; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
c |
Sugar |
| 1/2 |
c |
Salad oil |
| 2/3 |
c |
Vinegar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Dry mustard |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Parsley; chopped finely |
| 1 |
cn |
Undiluted tomato soup |
INSTRUCTIONS
MARINADE
Toss vegetables together in a large bowl. Mix ingredients for marinade
together; bring to a boil. Pour hot marinade over carrot mixture. Let stand
24 to 48 hours before serving.
MARINATE 24-48 HOURS
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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