You definitely want to make these a day ahead; the overnight marinating time is key. I could eat huge bowlfuls of these carrots. I love the vinegary, sweet sauce over the tender carrots and fresh onions and peppers.
Ingredients:
2 lbs. carrots, peeled and chopped
1 lg onion, sliced
1 green pepper, sliced
1 can tomato soup (undiluted)
1 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 tsp. salt
1/2 to 1 tsp. pepper
Method:
Cook the carrots until tender (boil or steam). Drain and set aside. Combine soup, oil, and vinegar in a saucepan. Heat. Add sugar and cook until dissolved. Remove from heat, add salt and pepper, onion, and green pepper. Combine dressing mixture with the cooked carrots. Let cool. Store in refrigerator overnight. Serve cold or you can reheat for a hot dish.
[...] Friday: Broiled tilapia, oven fries, marinated carrots. [...]
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