Carrot Salad
Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 8
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Do not let the ingredient list surprise you; this old-school marinated salad is a genuine potluck legend. Tender carrots soak up a sweet-and-tangy tomato soup dressing while celery, onion, and green pepper add fresh crunch. It only gets better after a night in the fridge, making it ideal to prep ahead. Bring it to the next gathering and let people wonder how it tastes so good.
Ingredients
Ingredients
- 2 Lbs Carrot
- 1 Can Tomato Soup
- 1/2 Cup White Vinegar
- 1 Cup White Sugar
- 1/4 Cup Vegetable Oil (or Extra-Virgin Olive Oil)
- 2 Tsp Worcestershire Sauce
- 1 Tsp Dry Mustard
- 1/4 Cup Onion
- 1/2 Cup Celery
- 1 - Green Pepper
Directions
Directions
- Boil sliced carrots until just tender.
- Dressing: combine tomato soup, white sugar, vinegar, vegetable oil, worchestershire sauce and dry mustard.
- Boil & add chopped onion, celery and green pepper.
- Pour over cooked carrots & store in fridge.
Nutrition
Per serving · 8 servingsCalories
210
Fat
10 g
Saturated fat
1 g
Carbohydrates
30 g
Sugar
15 g
Fiber
3 g
Protein
2 g
Sodium
400 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Lbs Carrot
- 1 Can Tomato Soup
- 1/2 Cup White Vinegar
- 1 Cup White Sugar
- 1/4 Cup Vegetable Oil (or Extra-Virgin Olive Oil)
- 2 Tsp Worcestershire Sauce
- 1 Tsp Dry Mustard
- 1/4 Cup Onion
- 1/2 Cup Celery
- 1 - Green Pepper
