Recipe: Carrot Salad

MARINATED CARROT SALAD
5 c. cooked carrots, cut crosswise
1 lg. onion, cut in rings
1 lg. bell pepper, cut in rings
*Cook carrots whole, then cut

--SAUCE:--

1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard, opt.
1 tsp. salt, 1 tsp. pepper

Mix sauce ingredients until sugar is dissolved. Pour over carrots, onions, and bell pepper. Marinate at least overnight. Drain and serve. Save the sauce and pour over left over salad. Sauce is good to use over green salad also.
************************************************************************************
MARINATED SWEET & SOUR CARROT SALAD
2 lbs. carrots
1 med. red onion
1/2 c. green pepper
1 can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt

1. Peel and thinly slice carrots. Cook carrots in boiling water to cover in a large saucepan, until crisp-tender, about 5 minutes. Drain, cool. 2. Thinly slice the onion and coarsely chop the green pepper. 3. Combine carrots, onion and green pepper in a serving bowl. Combine soup, sugar, oil, vinegar, Worcestershire sauce and salt. Pour this mixture over the vegetables and stir gently to combine. 4. Cover, refrigerate at least 24 hours to blend flavors.
*************************************************************************************
CARROT RAISIN SALAD
6 med. size carrots
1 c. raisins
1/4 c. mayonnaise or salad dressing
Lemon juice if you desire

Finely chop carrots. Mix all ingredients well. Makes 6 (1/2 cup) each.
*************************************************************************************
PINEAPPLE - CARROT SALAD
1 lg. can crushed pineapple
3 carrots
2 lg. pkg. of orange Jello
1 c. chopped nuts

Drain pineapple and save juice. Shred 3 carrots. Add 2 cups of boiling water to the Jello mixes. Stir until dissolved. Add the pineapple juice left after draining in place of the cold water. There will only be about 3/4 cup of pineapple juice. Add shredded carrots and crushed pineapple. Stir. Add nuts. Chill until set.
************************************************************************************
CARROT - RAISIN SALAD
2 c. grated carrots
1/2 c. crushed pineapple (no sugar
added)
2 tbsp. raisins
1 tbsp. lemon juice, optional
1/4 c. plain lowfat yogurt
tbsp. reduced calories mayonnaise
1 tsp. sweetener, optional
2 tsp. shredded coconut, optional

Mix carrot, raisins, pineapples and lemon juice together. Pour remaining ingredients over carrot mixture. Refrigerate 1 hour. Makes 2 servings. 2 vegetables. 1 1/2 fat. 1 fruit. 1/4 milk. 10 calories.
************************************************************************************