Suzies Marinated Carrot Salad Food

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

SUZIE'S MARINATED CARROT SALAD

Steps:

• Steam the carrots and chill overnight. Add the remaining vegetables with the carrots in a large bowl. Combine the dressing ingredients in a separate bowl and pour over the vegetables. Chill in a covered container. Enjoy!

MARINATED CARROT SALAD

Steps:

• Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
• In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

MARINATED CARROT SALAD

Steps:

• Cut carrots into strips and cooked 8 minutes.
• Whip tomato soup, sugar, salad oil, vinegar, dry mustard, salt and pepper.
• Pour over vegetables and marinate overnight.

MARINATED CARROTS

Steps:

• Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

MARINATED CARROT SALAD

Steps:

• In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
• In large bowl, toss carrots, onion, bell pepper and celery.
• In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
• Cover and refrigerate 24 hours before serving.

SOUS VIDE CARROTS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
• Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
• Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
• Preheat oven broiler and set rack 4 inches from heat source.
• When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
• Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

MARINATED CARROT SALAD WITH GINGER & SESAME OIL

Steps:

• In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
• Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper.
• Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!

MARINATED CARROT SALAD

Steps:

• Refresh carrots by draining hot water and covering with cold water to cool.
• Drain thoroughly.
• Slice into 1/4 inch rounds.
• Toss with onions and peppers.
• Prepare sauce by bringing all ingredients (except soup) to a boil.
• Add soup and while stirring over medium high heat, allow to"boil up" to blend.
• Pour over vegetables, toss and chill.
• This holds well for several days in the refrigerator, and is very low in calories.

MARINATED CARROT SALAD

Steps:

• Mix the French dressing, mustard and Worcestershire sauce in a large bowl.
• Add the carrots, green peppers and onion slices; mix well.
• Cover and chill for at least 8 hours.