Cool Carrot Salad

Submitted by Rhonda J

"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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 10

ingredients

• 2 lbs carrots
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 (10 ounce) can tomato soup
• 1 cup oil
• 3⁄4 cup sugar
• 1⁄2 cup vinegar
• 1⁄2 teaspoon salt
• 1 teaspoon dry mustard
• 1⁄4 teaspoon pepper
• 1 teaspoon Worcestershire sauce

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

[Shellbelle]

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.

 

[moore41]

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.