Copper Carrot Salad
From leroux 16 years ago
- 5 minutes to make
- Serves 8
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!
Ingredients
- 2 lbs canned carrots , drained ( I use fresh and simmer til tender.) shopping list
- 1 green pepper chopped or sliced shopping list
- 1 onion, chopped shopping list
- 1 cup tomato soup (We use Campbell's) shopping list
- 1/2 cup salad oil (We like Crisco canola oil) shopping list
- 3/4 cup cider vinegar shopping list
- 1 cup sugar shopping list
- 1 teaspoon Worcestershire shopping list
- salt shopping list
- pepper shopping list
- 1 teaspoon yellow mustard ( I add a drop more) shopping list
How to make it
- Mix together carrots, pepper, and onion.
- In saucepan put all other ingredients and heat til blended.
- Pour hot mixture over vegetables and refrigerate.
- Refrigerate 2 days before using. Gets better as it sits.
People Who Like This Dish 1
- mystic_river1 Bradenton, Florida
- leroux Surfside Beach, SC
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The Rating
Reviewed by 1 people-
Just edit the recipe so you can add the sugar into it. Sounds good to me.
mystic_river1
in Bradenton loved it
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" It was excellent "