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