3
celery stalks -- chopped
1
sweet pepper -- chopped
1
can
tomato soup, condensed
3/4
cup
sugar
1/4
cup
oil
1
teaspoon
dry mustard
1
tablespoon
Worcestershire sauce
Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight.
CORIANDER CHICKEN SALAD
1
cup
Coriander -- chopped
3
Scallions (including tops) -- minced
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