Ingredients
-
2
-
1
-
1
-
2
-
1
-
1/2
-
3/4
-
1/2
-
2/3
-
2
-
2
-
-
-
-
Directions
Great Aunt Anna’s Marinated Carrots, A replica of the salad I fell in love with working at the Shady Maple IGA Deli used apple cider vinegar and though the smell during the cooking phase was questionable the final product was perfect , I really enjoyed this salad used regular white vinegar and saw your note about cider vinegar later I will try it with cider vinegar next time used red pepper instead of green I will make this one again ZWT3
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Steps
|
1
Done
|
Cook Carrots in Salted Water Until Crisp-Tender. |
|
2
Done
|
Rinse Under Cold Water to Stop Cooking Then Drain Well and Let Cool. |
|
3
Done
|
Combine Tomato Soup, 1/2 Cup Water, Sugar, Oil, and Vinegar in Medium Saucepan. |
|
4
Done
|
Bring Ingredients to a Boil. |
|
5
Done
|
Mix Cornstarch and Water (2 Tbsp.) Until Cornstarch Is Dissolved. |
|
6
Done
|
Add to Dressing Mixture in Saucepan While Whisking or Stirring Until Completely Combined. |
|
7
Done
|
Allow Dressing to Cool. |
|
8
Done
|
Add Dressing to Carrots, Onion, and Celery and Mix Well. |
|
9
Done
|
Keeps For About a Week in the Fridge. |
