This salad is a wonderful salad to make ahead of time. Carrots are inexpensive, combined with onions, fresh herbs, and more makes for a tasty side dish. This is my Grandmother’s recipe, Virginia McDowell. Jefferson City, Mo. 1969.

5 C. sliced, cooked carrots
1 minced onion
1/2 C. oil
2/3 C. sugar
1 tsp. celery seed
1 tsp. Worcestershire sauce
3/4 C. vinegar
1 can tomato soup
1 diced green pepper
1 tsp. salt
1 tsp. mustard
1 tsp. basil leaves
1/2 tsp. pepper

Cook carrots, last 5 minutes, add onions and green pepper. Drain. In separate pan bring rest ingredients to boiling point. Pour over carrots. Cool and refrigerate.

TAGS | carrots, Make Ahead

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