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.
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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.
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