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Copper Carrot Salad

 Copper Carrot Salad
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.
16 ServingsPrep: 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.

2 of 2

Copper Carrot Salad (continued)

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.