Carrot Salad

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.

Carrot Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    # carrots

  • ½

    c. Water

  • ¼

    c. Oil (veg.)

  • 1

    red/green pepper cut up/onions

  • 2

    t. Worcestershire sauce

  • 1

    can tomato soup

  • ¼

    c. Vinegar

  • 1

    t. Mustard (dry)

  • 2-3

    t. Brown sugar

Directions

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.


Nutrition

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