Total TimePrep: 20 min. + chilling
A family favorite and so easy to prepare. It does taste better the longer it marinates too, so I try to make a day ahead if possible. I don't always have tomato juice on hand so I do use tomato soup often and still tastes great!
I am a retired chef ????? This recipe originally was from Marlene Sorosky Family Brunch cookbook from the 80’ s I have made this recipe Thousands of times. As a chef it is a perfect ?? Healthy Extremely popular salad ?? Personally I add all kinds of colorful root vegetables and fresh vegetables and fruit ?? cranberries blueberries and apples ??
This TOH Field Editor LOVES this recipe! I had to make it with balsamic vinegar and tomato sauce but otherwise, it's ALMOST true to its original. The flavor is wonderful warm or cold and tasted better a couple of days after I made it. I am looking forward to sharing this with my international friends on Friday night. What a great way to use a lot of carrots! I spiralized mine for the fun of it. I think the liquid would be a wonderful addition to many vegetables including beets!
I made this two weeks ago and it was delicious. I am making it again today to take to a pot luck dinner.
Family did not like the vinegar, will need to cut back next time. Served warm also used tomato soup.
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I have made this receipe several times. I use the can carrots,(4) drain the juice. I use tomato soup instead of the tomato juice.Also you can use, white or brown vinegar. It still tastes great.