Total Time
50mins
Prep 20 mins
Cook 30 mins

I enjoy this cold salad as a side dish at a summer BBQ or potluck for something a little different. Very inexpensive to make and take along. Better the longer it sits so i try to make it the night before.I am guessing at serving size as it depends on the appetites,I have doubled it before for a larger crowd.The cook time i listed does not include any overnight refrigeration.

Ingredients Nutrition

Directions

  1. Cut carrots into coins and cook until tender-crisp.
  2. Drain& cool.
  3. Place in lg.
  4. bowl.
  5. Add onions& green pepper to carrots.
  6. Combine all other ingredients and blend thoroughly,pour over carrot mixture,stir to combine and refrigerate, preferably overnight.

Reviews

(2)
Most Helpful

Great side dish! I made a few substitutions, Red Wine Vinagrette Salad Dressing for vinegar, Lemon-Pepper salt for dry mustard, and Olive oil for vegetable oil.

Shellbelle July 12, 2003

I never thought to add tomato soup to a salad but this is a great recipe, everybody love it , and ask for the secret incredient, wow a winner. Jeannine p.S. we own a fishing lodge andi do most of the meal preperaton.

moore41 September 20, 2003

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