Marinated Carrot Salad

Here is the last of three recipes from our friend, Terri! This is really good, very easy to make, and can be made days ahead of time.

Marinated Carrot Salad

  • Servings: 8-10
  • Difficulty: easy
  • Print

marinated carrots2 lbs. carrots, cooked/steamed slightly so not mushy

1 green bell pepper, chopped

1 onion, chopped

1 can condensed Tomato Soup (do not dilute)

1/2 cup salad oil

1 cup sugar

1 Tbsp. worchestire sauce

1 tsp. dry mustard

1/2 cup vinegar

Drain cooked carrots. In large bowl add green pepper and onion to carrots. In separate bowl, combine all other ingredients. Mix thoroughly and pour over carrot mixture. Allow to marinate overnight in the refrigerator. This is a great cold salad, but can also be served hot.

This recipe seems to get even tastier when allowed to marinate longer. Also, you may want to remove some of the liquid before serving so it’s not too soupy. The reserved liquid makes a fabulous salad dressing or served over cottage cheese.


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