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Copper Carrot Salad Recipe

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This colorful quick-to-fix salad has been made by my family for many years. My mom, Jean Hamm, shared the recipe so I could have it in my wedding dinner.

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Copper Carrot Salad Recipe

Prep: 10 min. + chilling Cook: 25 min. + cooling

Yield: 16 Servings

10 25 35

Ingredients

5 pounds carrots, cut into 1/4-inch slices
2 medium green peppers, chopped
1 large onion, chopped
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/2 cups sugar
1-1/2 cups vinegar
1 cup vegetable oil
6 teaspoons Italian seasoning
2 teaspoons ground mustard
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place carrots in a large kettle or Dutch oven. Add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Rinse in cold water and drain. In a large bowl, combine green peppers, onion and carrots; set aside. In a large saucepan, combine the remaining ingredients; cook over medium heat until sugar is dissolved. Cool for 10 minutes. Pour over carrot mixture. Cover and refrigerate for 24 hours. Serve with a slotted spoon. Yield: 16 servings.

Nutritional Facts 1 serving (1/2 cup) equals 278 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 244 mg sodium, 38 g carbohydrate, 5 g fiber, 2 g protein.

Originally published as Copper Carrot Salad in Down the Aisle Country-Style , p40

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