This post is from my friend Teri Buhl and she writes:
This recipe is based on a recipe from my grandmother. Her recipe used a can of Campbell’s tomato soup, green bell peppers, and twice as much marinade as required. This version uses tomato paste, mustard with lots of seeds, less fat, and can be made with Stevia vs. sugar for a lower carbohydrate count. Experimenting with different types of bell peppers varies the taste.Ingredients
2 tablespoons tomato paste
3/4 cup sugar or 1/8 cup powdered Stevia (18 packets)
2/3 cup cider or white wine vinegar
1/2 cup grapeseed or vegetable oil
1 teaspoon salt
2 tablespoons stone-ground mustard
1 tablespoon Worcestershire sauce
4 pounds of carrots
1 large sweet onion (like Vidalia), diced
1 large bell pepper (try different colors), diced
Procedure
Peel the carrots and slice diagonally. Place in a large pot, cover with water, and bring to boil. Cook for 5-8 minutes, until tender, but still crisp. Drain, rinse in cold water, and drain again. Set aside.While the carrots are cooking, mix the first seven ingredients to make the vinaigrette. Dice the onion and bell pepper, and place in a large bowl. Add the marinade and mix well. Add the carrots and mix well. Refrigerate for at least 2 hours before serving to allow flavors to blend.
