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1 pound
1/2 cup
1/4 cup
7-ounce
1/4 cup
1/4 cup
1/4 cup
1/2 tsp
1/2 tsp |
carrots,
cut into 1/8 inch rounds (about 4 cups)
chopped
green pepper
chopped
yellow pepper
can tomato
soup, undiluted
honey
cider
vinegar
vegetable
oil
dry
mustard
Worcestershire sauce |
Method :
- Put the carrots in a 2 quart
microwavable casserole.
- Sprinkle with 2 tbsp of water.
- Cover and microwave on high 100%
for 5-6 minutes, stirring every 2 minutes, until just tender.
- Drain the carrots and set them
aside to cool.
- Combine the cooled carrots with
the peppers in a covered container.
- Combine the tomato soup, honey,
vinegar, oil, mustard and Worcestershire sauce in a microwavable
bowl.
- Microwave on high 100% for 2-3
minutes until bubbly.
- Allow to cool.
- Pour the marinade over the chilled
carrots and peppers.
- Cover and chill for several hours
or up to a few days to allow the flavor to develop.
Serves 8
Note :
A cold, tangy carrot salad that gets
better the longer it marinates - expressly designed for the plain ahead
cook or the late night snack.
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