Cool Carrot Salad

"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."
 
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Ready In:
50mins
Ingredients:
11
Serves:
10
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

About me....well...let's see,right now I am a married, stay-at-home Mom to two beautiful children, a 10 year old daughter and a 7 year old son....they are the "lights" of my life, which I think I pretty much spent waiting for them! I feel so very lucky (and truly blessed) to be their "Mommy". I don't know that I have a fave cookbook, (and I have rarely opened one of the many I have, since finding Zaar.) I just LOVE recipes and have been "acquiring" them since I was a teenager! Actually I think I bought my first cookbook in like grade two or three, a cookie recipe book from one of those scholastic book orders!
 
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