Carrot Salsa/Salad/Side Dish

• 1 lb baby carrots
• 12 medium red onion
• 12 medium green bell pepper
• 5 ounces grape tomatoes
• 12 cup light Italian dressing
• 12 cup ketchup
• 12 cup olive oil
• 1 teaspoon apple cider vinegar
• 12 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper, to taste

1. Cook carrots till tender in microwave (about 4-6 minutes).
2. Chop red onion and green bell pepper.
3. FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
4. FOR SALAD OR SIDE DISH: Leave carrots whole.
5. Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
6. Toss in the veggies, except the grape tomatoes.
7. Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
8. FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
9. FOR SIDE DISH: heat in the microwave for about 2-3 minutes.

baby carrots, red onion, green bell pepper, grape tomatoes, light italian dressing, ketchup, olive oil, apple cider vinegar, garlic, basil, parsley, salt

Taken from www.food.com/recipe/carrot-salsa-salad-side-dish-376749 (may not work)