Copper Carrot Salad Recipe

4 3 4
Copper Carrot Salad Recipe
Copper Carrot Salad Recipe photo by Taste of Home
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Copper Carrot Salad Recipe

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4 3 4
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 25 min. + cooling
MAKES:
16 servings
TOTAL 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
  • 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.
Originally published as Copper Carrot Salad in Down the Aisle Country-Style 2000, p40

Nutritional Facts

1/2 cup: 278 calories, 14g fat (2g saturated fat), 0 cholesterol, 244mg sodium, 38g carbohydrate (30g sugars, 5g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Copper Carrot Salad in Down the Aisle Country-Style 2000, p40

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dublinlab User ID: 1682119 230273
Reviewed Jul. 27, 2015

"This is a very nice salad, I cut the sugar by 1/3 Rd and when l make it again I will cut the Italian seasoning by 1/2."

MY REVIEW
evolunze User ID: 6555532 53398
Reviewed May. 12, 2013

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

MY REVIEW
dlj120260 User ID: 3823340 53394
Reviewed Mar. 16, 2009

"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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