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Results 11 - 20 of 229 for carrot salad tomato soup
Cook carrots in water until tender, but firm. Boil soup, sugar, vinegar, salad oil, Worcestershire sauce, mustard, celery ... refrigerated for several days.
Cook carrots until tender. Drain and cool. ... over vegetable oil. Cover and marinate for 12 hours in a covered glass container. Drain and serve.
13. CARROT SALAD
Blend last 3 ingredients thoroughly ... and layer with carrots. Pour dressing over all ... keep 2 weeks. Left over sauce is good on green salads.
Slice and boil carrots in salty water just until ... vegetables and refrigerate over night. This keeps in the refrigerator for up to 2 to 3 weeks.
15. PENNY CARROTS
Cook carrots until tender. Drain. Combine carrots, ... onions in a bowl. Combine remaining ingredients. Pour over vegetables. Refrigerate overnight.
Combine all ingredients except carrots in saucepan. Bring to a ... boiling for 1 minute. Pour over drained carrots. Refrigerate and serve cold.
Cook carrots until tender, drain. Combine carrots, ... a bowl. Combine soup, vinegar, salad oil, sugar and mustard. Stir ... Toss lightly. Refrigerate overnight.
Combine in 2-quart bowl. Bring to a boil and stir to dissolve sugar. Pour over carrots, onion and pepper. Chill. Make 2 days before serving.
Slice carrots, green pepper and onion. ... Will keep at least a month in the refrigerator. These may be served hot, but we like them cold best.
In 4 quart saucepan, over ... boiling water, cook carrots until tender. Drain. Cool slightly. In large bowl, combine soup, sugar, vinegar, mustard, salad oil and Worcestershire sauce. Add ... cups - 8 servings.
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