Penny Carrot Salad
By Yankee Magazine|May 23 2002|
Carrots in a sweet-and-sour tomato dressing make a tasty salad that’s easy to prepare. Perfect for a potluck because it’s made ahead and holds up well on a buffet table, it’s also good for bringing to a hot-weather picnic.
Yield
10 to 12 servings
Ingredients
2 pounds carrots, peeled and sliced (about 6 cups)
1 red onion, thinly sliced
1 green bell pepper, cut in strips
1 can (8 ounces) tomato sauce
1/2 cup white sugar
1/2 cup wine vinegar
1/2 cup olive oil
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon dry mustard
Instructions
Blanch the carrots in boiling water to cover for about 30 seconds. Plunge into ice water to stop the cooking. Drain well. In a large bowl, combine the carrots with the onion and green pepper.
In a separate bowl or in a blender, combine the remaining ingredients to make the dressing. Mix until well blended. Pour over the carrot mixture. Toss to mix well. Cover and chill before serving.
This recipe is excellent and very good, quite simple to make and is a big hit at parties. I have also made it substituted concentrated tomato soup for the tomato sauce. Mmmm!!