Cooked Carrot Salad

Original Jok'n'Al Recipe

8 Servings

5 cups grated carrot, blanched in boiling water 1 minute, then drained

2 onions finely chopped

½ cup chopped celery

½ cup chopped green pepper

1 teaspoon mustard

½ cup vinegar

2 tablespoons granular SPLENDAâ sweetener or sugar

½ cup Jok’n’Al Tomato Ketchup

freshly ground black pepper

Method:

Combine ketchup, mustard, vinegar, SPLENDAâ and season with pepper. Add prepared vegetables. Best served at room temperature.