Mrs. McNally's Carrot Salad

Well, there has been much reading, sorting and pondering this morning. I'm into the "let's get serious" mode re the Friday night BBQ before THE WEDDING on Saturday. Just a few weeks away! AAGGGHHH! (There's also been a lot of deep breathing as I have regular panic attacks!)

THE LOGISTICS: not my own house, but a house I'm familiar with (hit or miss re equipment and serving pieces); huge lack of fridge space (and we'll have a a houseful of people demanding breakfast, lunch, etc.); one hour before guests arrive to throw everything on the table.

Basic menu will be burgers. Option one was corn on the cob and a gigantic, tossed salad. Corn is NOT going to happen : ( It's been so wet here, they're predicting a very late corn season.

So, here's Salad # 1....tried and true, a real oldie, CHEAP and very colourful. It makes a lot so I usually only make it at Christmas. It would be perfect for you to take to a potluck as you can make it ahead of time.

(Mrs. McNally was a dear lady, mother of one of my hubbie's high school buddies. Long gone, and she would never have believed the whole concept of having her name out in Blogland.)

MRS. MCNALLY'S CARROT SALAD (Needs to be made 24 - 48 hours ahead of time.)

5 cups sliced, cooked, drained carrots (not too mushy, please)

DRESSING:

1 cup tomato soup (1 can)
1/2 cup sugar
1 tsp. salt
1/2 cup oil (vegetable, canola, whatever)
3/4 cup vinegar
1 tsp. Lea & Perrins Worcestershire Sauce (Handy stuff. I throw it into everything...soup, stew, gravy.)
1 tsp. pepper
1 large green pepper, chopped
1 large onion, diced (purple is nice, if you have it)

Add dressing to hot carrots. Store in fridge at least 24 hours.