sweet and tangy carrot salad
My mother-in-law used to buy a salad much like this at a local farmer's market. After searching many places for a similar recipe, I finally found one in a spiral-bound fund raising cookbook published by a local church. After tweaking it some, I finally got the taste I was looking for!
prep time
5 Min
cook time
10 Min
method
Refrigerate/Freeze
yield
8-10 serving(s)
Ingredients
- 4 cups sliced carrots, cooked until crisp/tender and drained
- 1 medium green bell pepper, chopped
- 1 cup chopped sweet onion
- 1 can (10.5 ounces) concentrated tomato soup
- 1 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup apple cider vinegar
- 1 teaspoon dry mustard
- - salt and pepper to taste
How To Make sweet and tangy carrot salad
-
Step 1In a large bowl, combine the cooked carrots, green pepper and onion.
-
Step 2In a separate bowl, combine the soup, sugar, oil, vinegar, mustard, salt and pepper.
-
Step 3Mix until well combined. Pour over the vegetables and mix well.
-
Step 4Cover and marinate in refrigerator overnight. Serve cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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