This salad is a quick and easy little salad you can throw together using canned carrots. It is a change from the ordinary, and it’s a colorful addition to a fall meal. You may have seen television cooks make this dish, peeling and chopping. This is a fun way to do it, and who will really care whether you cooked the carrots or opened a can?
- 2 cans cooked carrots, drained
- 1 Tablespoon dried minced onions
- 1 Tablespoon dried parsley
- 1/2 cup oil
- 1 cup sugar
- 3/4 cup apple cider vinegar
- 1 can tomato soup
- 1 teaspoon mustard
- 1 teaspoon worchestershire sauce
- Dash of salt and pepper
- Place drained carrots in the serving bowl.
- Add onions and parsley.
- In an enameled pot, such as Corningware, heat the remaining ingredients, stirring often.
- After they come to a boil, remove from the heat.
- Pour over the carrot mixture and stir gently.
- Salt and pepper lightly.
In Northeast Tennessee, Fall is the time for church homecomings and family reunions. This dish is perfect to prepare in advance to take to one of these traditional and wonderful gatherings.
This article was originally published on my cooking column on the Knoxville Examiner.