Copper Carrot Salad

Name: Copper Carrot Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings.
Cuisine: Asian Appetizers, Asian Salad Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
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

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

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.

Nutrition Facts

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

Reviews

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Average Rating:

dublinlab

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.
evolunze

May 12, 2013

I served it at a potluck I thought at was average, but I was asked for the recipe by one person
dlj120260

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.