Did you know that the overall rate of recycling in the US today stands at about 28%? That is double what it was a decade ago. Did you know that Americans use 2.5 million plastic bottles every single hour? It takes 700 years for a plastic bottle to start to decompose in a landfill. Did you know that 100 acres of the Amazon Rain Forest are being cut down every minute? Continued deforestation and global warming will lead to irreversible damage of up to 80% of the rain forest over the next 21 years. Did you know that one in every four mammals face the threat of extinction? The world has lost so far 68 animal species. Less than half a century ago, there were 100,000 tigers roaming our planet, but today fewer than 5,000 are still alive in the wild. All great cats currently face a mortal risk.
|My friend Caroline|
My recipe this week is a very environmentally friendly dish. You can use organic vegetables from your local farm growers and only use your stove top to prepare this recipe. This cold carrot salad is very appealing and colorful. The sweet and sour flavor marries together which gives it a pungent taste. This delicious side dish is what I call, “Caroline’s Golden Pennies Salad” and was taught to me by a very close friend and colleague of mine, Caroline. Sadly she is in a better place, so I would like to dedicate this recipe and blog post to her. Don’t forget to celebrate Earth Day and be environmentally friendly! Enjoy!!
"Caroline’s Golden Pennies Salad"
2 lbs of raw carrots, sliced in rings
1 green bell pepper, sliced
1 large onion sliced in rings
1 (10.75 once) can condensed tomato soup (no water added)
1/2 cup of vegetable oil
3/4 cup of distilled white vinegar
1/4 cup of granulated sugar
1/2 teaspoon of salt
1/2 teaspoon of black pepper
Bring a pot of salted water to boil, then add washed sliced carrots and cook until they are tender (not soft) approximately 10 minutes. Drain well and cool in a bowl. Mix rest of the ingredients and bring to a boil. Stir well. Then add the carrot while liquid is hot. Mix all of the vegetables until coated. Cover and refrigerate to allow flavors to marinate. Can be served as a side salad dish, either hot or cold. I prefer it to be cold. Store in refrigerator for up to 2 weeks, if you still have leftovers.
Till Next Time…….
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