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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.
  • 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

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.

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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.

  • schlma29
    Aug 20, 2007

    No comment left