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Carrot Marinade

The tomato soup in this recipe places this recipe in the midcentury category, but I first made this while preparing salads in the 1970’s at the family owned Strongbow’s Turkey Inn during my college years at Valparaiso University. Chuck & Chuggie’s Sunday Buffet’s were popular!

  • 2 lbs carrots, peeled and sliced thin
  • 1 onion, sliced thin into rings
  • 1 green pepper cup up into medium pieces

Place sliced carrots in a ceramic bowl. Arrange onions and green pepper on top.


  • 1 can tomato soup
  • 1 cup sugar
  • ½ cup vegetable oil (not olive oil)
  • ½ cup white vinegar
  • 1 tsp salt, optional
  • 1 Tbsp dry mustard, or more to taste
  • ½ tsp hot sauce, more or less to taste

In a medium saucepan whisk together marinade ingredients. Bring mixture to a boil. Pour over carrots. Cool and refrigerate overnight.

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