CARROT SALADS FOR LARGE GROUPS – April 15/16
Last month we served 40 people a HASHBROWN HAM CASSEROLE with the two carrot recipes below.
CARONA CARROT SALAD
6 pounds carrot, peeled and chopped with shredder slicer disk on Bosch
Boil for 5 minutes, drain.
1 medium purple onion, halved and then sliced thin.
2 peppers – I used red
1/4 cup parsley – I used my own dried and blended parsley so it was fine.
Melt honey and mix with remaining ingredients below
2 cans tomato soup
1/2 cup oil
1/2 cup honey
1/2 cup vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 tablespoon mustard
1/2 teaspoon pepper
Pour over cooked carrots and vegetables. Mix well. This recipe made 1 full ice-cream pail right full.
Stores well in fridge for a week.
CARROT RAISIN SALAD
Finely shredded 6 pounds of raw carrot.
Mixed 2/3 cup lemon juice with 1/2 cup melted honey. Added salt & pepper to taste. Add 1 1/2 cups washed raisins and mix into the shredded carrot and dressing.
For more salad recipes for groups of 20 to 200, see CAREFREE CATERING cookbook.