Show Subscription Form




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

Copper Carrot Salad Recipe

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.
TOTAL TIME: Prep: 10 min. + chilling Cook: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 25 min. + cooling
MAKES: 16 servings

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

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.

Directions

  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

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.

Reviews for Copper Carrot Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT