Prep 10 mins
Cook 8 hrs
I like to keep this on hand in the summertime. My kids eat this up!
- 1 cup sugar
- 1 cup white vinegar
- 1 cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 1 (10 3/4 ounce) can tomato soup
- 2 lbs carrots, peeled, cooked, and sliced
- 1 medium onion, sliced into rings
- 1 green bell pepper, coarsely chopped
- Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.
- This salad will keep for up to 6 weeks in the refrigerator.
We love these. I usually make them for Easter dinner, they go great with the Ham and other items. They are so easy to make and so tasty. Leftovers are great they get better as they sit. Even my DH who doesn't care for carrots likes this dish. Thanks for posting, now I can file it in my cookbook & not have to search for it next time I feel like making these.
This is also one of my all time favorites. I have made this before with cider vinegar instead of white, and with prepared mustard omitting the dry mustard. I use half the salt or substituting black pepper for half the salt. It always tastes great and is a colorful, make-ahead salad great with any grilled chicken or meat. Great for midday snacking. Vidalia onions are superb in this recipe. Thanks Wicked Noodle for posting this delicious recipe.
It is a wonderful feeling when you see a loved one's favorite recipe here at zaar. This recipe was made by husband's grandmother for every holiday event. It was passed to her daughter who in turned passed it to me. These are a wonderful treat.