Recipe: Sweet & Sour Carrots

Once again, I have no idea where this recipe originated.  I got it from my mother.  My mother got it from a woman in her TOPS group. It makes a great summer salad.

I'll let you in on another thrifty secret:  if you use a slotted spoon when you serve it, you can use the marinade for another batch after the first batch (saving you time and money), and after that batch is gone, drain it into a small bottle and use it like French Dressing.  It's great on lots of things.

I love this salad so much I can usually eat a giant bowl of it in a day or two...single-handedly.  But usually I have to share it with my husband.  DRAT!


Sweet And Sour Carrots

2 lbs sliced carrots
      cook/steam until semi-soft.  Cool quickly in cold water.  Put in a large bowl.

Add:
One sliced sweet onion

Marinade:

1 Cup Sugar (I KNOW, right?)
1/2 Cup clear oil (I use 1/4 cup)
3/4 cup vinegar (I used organic Apple Cider vinegar)
1 Can Cream of Tomato Soup (what?  That's weird!)
1 tsp salt
1/2 tsp pepper

Whisk to emulsify.  Pour over carrots/onions.  Toss well.  Cover.  Let marinade for 24 hours if you can stand it.