I love Catalina dressing! I have this recipe for a great carrot salad and I was shocked when I first made it to discover that the dressing is EXACTLY like Catalina dressing. Here is the entire recipe. It makes a lot of great carrot salad with lots of dressing. I always use the leftover dressing on my salads.

COPPER PENNY CARROTS

2 lb Carrots, thinly sliced 1 ea Green Pepper, thinly sliced
1 ea Onion, thinly sliced 1 c Sugar
1 t Worcestershire sauce 1 can Tomato Soup
1/2 c Vegetable Oil 3/4 c Cider Vinegar
1 t Prepared Mustard Salt and pepper to taste

Cook carrots in salted boiling water until medium done, still crispy.
Rinse in cold water. Arrange layers of carrots, green pepper and onion
in a container with a tight lid.
Combine all remaining ingredients in a saucepan, bring to a boil,
stirring until thoroughly blended.. Pour marinade over carrots, cover and
refrigerate until flavor is absorbed, at least 12 hours. Will keep for
weeks in the refrigerator. Leftover marinade may be used again.

Enjoy! Lynn
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