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Results 71 - 80 of 229 for carrot salad tomato soup
71. COLD CARROTS
Cook carrots until barely tender. Combine carrots, onions, pepper in marinade. Cover. Refrigerate overnight. Serve cold. Keeps a long time.
Cover carrots with water; boil 10 minutes. ... sugar, vinegar and soup. Blend. Stir in onions ... remaining marinade real good on tossed salads.
Cook carrots, just barely, drain; add onion and green pepper slices. Mix remaining items, heat and pour over vegetables; marinate overnight.
74. CARROT SALAD
Mix all ingredients, except carrots, very well. (Blender does ... serving. NOTE: This salad keeps well when refrigerated in a tightly covered glass container.
Peel, slice into thin rounds and cook 2 pounds carrots in small amount of water. ... day before serving. Will keep in refrigerator indefinitely.
Peel and slice carrots into "coins". Cook carrots until ... refrigerator. Serve cold. This recipe keeps in the refrigerator for quite a while.
Cook carrots in salted water until tender. ... stand at least 12 hours before serving. Serve cold. Will keep 2 weeks in refrigerator. Serves 12.
Drain carrots, pour into large bowl. ... mixture. Mix well and refrigerate. The longer it marinates the better it is. I let set or marinate overnight.
Cook until done but firm. Drain and add: Bring to a boil. Pour over vegetables and marinate 24 hours.
Cook carrots until just done. Drain. Bring to boil remaining ingredients. Pour over carrots. Marinate at least 3 hours before serving.
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