Recipe

Copper Carrot Salad Recipe


Copper Carrot Salad Recipe Leroux / All my dishes
2 years, 1 month ago
Great for barbecues, pot-lucks or as a side dish for most any meals! We love this and it keeps for 3 weeks in the refrigerator so it's great to make ahead!
Prep:5m Cook:5m Servings:8

Leroux

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Ingredients
  • 2 lbs canned carrots , drained ( I use fresh and simmer til tender.)
  • 1 green pepper chopped or sliced
  • 1 onion, chopped
  • 1 cup tomato soup (We use Campbell's)
  • 1/2 cup salad oil (We like Crisco Canola Oil)
  • 3/4 cup cider vinegar
  • 1 cup sugar
  • 1 teaspoon Worcestershire
  • Salt
  • Pepper
  • 1 teaspoon yellow mustard ( I add a drop more)

Directions
  1. Mix together carrots, pepper, and onion.
  2. In saucepan put all other ingredients and heat til blended.
  3. Pour hot mixture over vegetables and refrigerate.
  4. Refrigerate 2 days before using. Gets better as it sits.

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Comments

leroux 2 years, 1 month ago said:

mystic_river1 1 year, 11 months ago said:
Just edit the recipe so you can add the sugar into it. Sounds good to me.


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Alterations

leroux 2 years, 1 month ago said:
I forgot to add 1 cup sugar!!!

leroux 2 years, 1 month ago said:
Ok I figured out how to edit my recipe to correct my mistake. I'm not the sharpest knife in the drawer! :)


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