Reviewed: Nov. 6, 2009

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!

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healthycooker

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Reviewed: Aug. 31, 2009

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.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Aug. 24, 2009

Very Tasty but the recipe is huge. used all kinds of veggies from the garden but my wife and I got tired of it way before it was gone.

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Biff Schaefer

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Reviewed: Jun. 2, 2009

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!

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Grammycooks

Cooking Level: Intermediate

Living In: Leawood, Kansas, USA

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Reviewed: May 4, 2009

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!

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Mary Bennett

Home Town: Atlanta, Georgia, USA

Living In: Senoia, Georgia, USA

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Reviewed: Feb. 24, 2009

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.

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Feb. 20, 2009

This is a great colorful salad for potlucks, and it's nice because it can be made ahead of time and stays nice and crispy. I made one change due to personal taste, and I just wanted to see how it would be. I omitted the onion and added chopped fennel bulb. It was very good.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Jan. 6, 2009

Nice and easy recipe that is best when made the day before. Ever since I made my family requests it for every family affair.

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Char

Cooking Level: Expert

Home Town: Durham, Ontario, Canada

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Reviewed: Dec. 1, 2008

this is really good, i think it would have been better shredded instead of sliced. all the onions and peppers get left behind because the slide off the carrot rounds. make a day ahead. awesome!

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drag0nwing

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Reviewed: Nov. 2, 2008

I love this recipe in fact in South Africa, where I live, it is called "copper penny salad" and has been around for generations, a great standby during our long hot summers. I try to reduce the oil as most of my family are weight concious.

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Rosalind

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Reviewed: May 20, 2008

I have been looking for this recipe.I had it at a bbq at the in-laws.Thank you so much.I bring it for pot luck all the time......Luv It

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shannen

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Reviewed: Mar. 19, 2008

I wasn't sure about this recipe, but thought I'd give it a try because it was so healthy. Lo and behold, I was eating my heart out at about 1 a.m. when I finished it. It was GREAT! Note:I actually liked it better right after I finished it, not after the wait until the next day. I liked the flavors being a little more separate.

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canningal

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Reviewed: Nov. 20, 2007

This went over very well at a pot luck luncheon. It is so colorfull, which is something I like. It was still enjoyed a week later. I used baby carrots and steamed them.

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LILP67

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Reviewed: Apr. 9, 2007

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!

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MOMOFSCLG

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Reviewed: Mar. 29, 2007

Fabulous!! WE love it!! Everyone who ever made a carrot salad needs to make this one. Very Yummy! Thanks for this one.

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SEANSHELLS

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Mission, Texas, USA

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Reviewed: Dec. 2, 2005

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.

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