Copper Carrot Salad Recipe

Copper Carrot Salad Recipe Copper Carrot Salad Recipe photo by Taste of Home Rating 4

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
  • 2 tablespoons 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 Dutch oven. Add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Drain; rinse in cold water.
  • 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, stirring occasionally. Cool for 10 minutes. Pour over carrot mixture; toss to coat. Cover and refrigerate for 24 hours. Serve with a slotted spoon. Yield: 16 servings.

Nutritional Facts 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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Reviews for Copper Carrot Salad

Copper Carrot Salad Recipe

Copper Carrot Salad

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(1-2) of 2 reviews

Reviewed on May. 12, 2013 by evolunze

I served it at a potluck I thought at was average, but I was asked for the recipe by one person

Reviewed on Mar. 16, 2009 by dlj120260

This is one of my favorite pot luck recipes I elemenate some of the time chopping and cooking carrots by using frozen crinkle cut carrots thawed.

 
 

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