Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 278
  • Fat:
  • 14 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 244 mg
  • Carbohydrate:
  • 38 g
  • Fiber:
  • 5 g
  • Protein:
  • 2 g


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Copper Carrot Salad

Down the Aisle Country-Style - try a FREE ISSUE today!

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.

SERVINGS: 16

CATEGORY: Salads

METHOD: Overnight Recipes

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

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.

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