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Marinated Carrots

Also makes a good appetizer if you use whole baby carrots. Another recipe adapted from a recipe in the 1995 Neiman Marcus No Jacket Required cookbook. Make this the day before so the flavors meld.

Marinated Carrots
 
Colorful and tangy-sweet carrots. Good for salad or appetizer.
Ingredients
Salad
  • 2 lb carrots (cooked until just past crunchy)
  • 1 bell pepper (chopped)
  • 1 onion (chopped)
Marinade
  • 12 oz V-8 vegetable juice (I don't like V-8, either, but this salad is delicious)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 3/4 cup apple-cider vinegar
  • 1 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper
Instructions
Salad
  1. Slice cooked carrots into rounds or sticks. Or use whole, cooked baby carrots.
  2. Combine carrots, bell pepper, and onions.
Marinade
  1. Stir together remaining ingredients and pour over vegetables.
  2. Cover and chill overnight.

 

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