Recipe by Scott
"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."
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carrots, peeled and sliced into rounds
1 (10.75 ounce) can
condensed tomato soup
green bell pepper, seeded and diced
red bell pepper, seeded and diced
yellow bell pepper, seeded and diced
This was simply fantastic. Followed the recipe ingredients and preparation exactly- just changed to all green peppers- and used whole baby carrots. One tip that really helped with the presentation: Marinate in the delicious sauce for 24 hrs- then drain them before serving. They will retain the yummy flavoring but won't be swimming in the sauce. Looks more like a carrot salad. Ideal for a picnic or buffet table. Even my picky kids loved this!! I have added this to my favorites!! Thanks for the recipe!
This was not a big hit in our home. I tried it because I had a two pound bag of Carrots and the Tomato Soup on hand. The five star rating and many excellent reviews prompted me to give it a whirl. It may be better in the summer along with a picnic or cookout but it didn't entice us in the middle of the Winter. I did use whole baby carrots which I do agree make a better presentation. I marinated it overnight and it did blend all the flavors but had a bit too much vinegar for my taste. I like the idea of a Tomato flavor on the Carrots but I just do not like using canned soup in almost any recipe.
This also is a family favorite of mine. This is the dish I bring every Christmas for family gatherings.The only thing I do different is put the soup 1/2c oil,1/4c vin.3/4c.sugar no cayenne,(1 tsp. worcestershire) into a pot on stove and heat on med.until well blended, and sugar melts.I also prefer my veggies just lightly sauted,and I also add mushrooms.
This was very tasty and simple to make. I didn't have tomato soup, so I substituted French dressing and omitted the oil. Turned out great!
I love this dish!! Rich, robust flavor, and the longer it lasts, the better it tastes! I prefer not to blend the dressing, though, but to just whisk the ingredients. When blended the dressing is a pale orange, like bottled french dressing. I prefer to have the deeper red hue to my dressing. No difference in taste, just appearance. Love this recipe!
Fabulous!! WE love it!! Everyone who ever made a carrot salad needs to make this one. Very Yummy! Thanks for this one.
Since just for me, I cut the recipe in half. Instead o soup, I used 2 T. tomato paste and pinch of clove. Used 1/4 c. sugar (and still maybe a little too sweet), 1/4 c. oil (plenty or me). YUMMMM!
This was very good. I followed the recipe exactly - EXCEPT - I forgot to pre-cook the carrots and didn't remember until it was all assembled except for the peppers. So I put it in a covered pot, brought it to the boil, turned off the stove and let it cool, then I added the peppers and onions and refrigerated it all. For serving, I drained the excess liquid off the salad. Everyone enjoyed it although they were certainly surprised at the flavor. Could easily serve at least 12 people.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Dorothy's Marinated Carrot Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 170
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