Description
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Ingredients
- 2 pounds carrots, peeled and sliced into rounds
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup white sugar
- 1 cup vegetable oil
- ¾ cup white vinegar
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 large onion, chopped
Instructions
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook
- the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender
- combine the tomato soup
- sugar
- oil
- vinegar
- cayenne pepper
- salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl
- mix together the carrots
- green
- red and yellow bell peppers and onion. Toss with the dressing
- cover and refrigerate overnight. The longer this salad is allowed to sit
- the better it is.
Prep Time: 1 day
Cook Time: 35 mins
Total Time: 1 day
Servings: 12