WebStep 1. Wash, and peel carrots. Slice thinly on the diagonal. Thinly slice onion and green pepper. Step 2. Heat water in a pan over …
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WebBring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed. At …
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WebCook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. Serve cold as a salad, or warm …
WebInstructions. Peel the carrots and cut them into ¼” rounds. Cook the carrots in a small amount of salted water until barely tender, approximately 8 minutes. Cut the onion (s) in half. Thinly slice and …
Webuse steamer bag carrots. use pre chopped onions and peppers. bump up the non starchie vegetables just before serving to add crunchy texture. swap out the carrots for steamed or roasted beets. …
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WebThis is my mother's recipe and is one of our family traditions. This sweet, tangy & colorful …
WebHow To Make copper coin salad. 1. Cook carrots in salted water until tender. Drain and cool. Add chopped green pepper and onion. 2. Wisk the dressing ingredients togehter until oil is fully incorporated. 3. Pour …