Carrot Salad

By Nalli

In September, 2007, Mark went on a week long caribou hunt at Tony Tuck's Rocky Ridge Lodge ("lodge" might be a little stong??) in New Foundland, Canada and I tagged along. Naomi , the cook, made this recipe for one of our carbohydrate filled dinners.

Ingredients

• 2 # carrots
• 1/2 c. Water
• 1/4 c. Oil (veg.)
• 1 red/green pepper cut up/onions
• 2 t. Worcestershire sauce
• 1 can tomato soup
• 1/4 c. Vinegar
• 1 t. Mustard (dry)
• 2-3 t. Brown sugar

Details

Servings 4

Preparation

Step 1

Coin & cook carrots. In sauce pan combine soup, water, vinegar, oil, mustard, worcestershire sauce & brown sugar. Stir till smooth – simmer. Dice pepper & onions/add to sauce. Simmer till softened & then add carrots & cool. Serve cold. Will keep 2-3 weeks.