Cool Carrots

Serves: 5
Total Calories: 329


2 bunches carrots, peeled, thinly sliced (or baby carrots)
1/2 teaspoon salt
1 (10 3/4-ounce) can tomato soup, undiluted
3/4 cup vinegar
3/4 cup sugar
1/2 cup vegetable oil
1 teaspoon dry mustard
1 bell pepper, (chopped green or red)
1 jar small sour pickled onion
1 teaspoon herb seasoning (optional)


Boil carrots 10 minutes in water with salt. Drain. Boil next 6 ingredients 5 minutes. Remove from stove and add drained sour pickled onions and herb seasonings. Pour over carrots. Marinate 6–8 hours. Serve hot or cold.

Nutritional Facts:

Serves: 5
Total Calories: 329
Calories from Fat: 192

This Cool Carrots recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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