Copper Carrot Salad
Down the Aisle Country-Style
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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.
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.