"This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats." — TIA_DAWN
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1 (10.75 ounce) can
condensed tomato soup
chopped green onion
green bell pepper, seeded and cut into strips
EXCELLENT, EXCELLENT! We grow mini carrots and I have always looked for a good
carrot salad for those hot summer days. Very tasty and eye appealing.
I found this recipe to be quite tangy due to the amount of vinegar. My children did not like it at all. When presenting it wasn't very eye appealing.
This is a great carry in dish for pot lucks. Not only can you make it a few days prior to the carry-in, everybody loves it and wants the resipe. Plus, you don't have to worry about duplicate dishes!
This salad is the best. I left out the celery and have often used a regular onion instead of green onions (which my local grocery store never has in stock!). Yummy Yummy!
I wasn't too sure about this recipe, but had a bunch of carrots that needed using up. I was really surprised how good it was! I used olive oil, a sweet/spicy mustard, and added a little more onion. Really tasty. Thanks, Dawn!
This is a very tasty salad. Instead of green onion, I used thinly sliced onion rings (sweet onions like Vidalia). And I left out the celery.
Just like what Mom used to make when I was a kid. It is always better the next day or two after the flavors meld. Awesome sour addition to meal.
I love this recipe! The first time I had it I was probably 10 years old. A friend of my parent's had us over for dinner and this is the only thing I actually remember having that night. My mom got the recipe from her that night and we've had it ever since. Her recipe didn't have celery in it but I'm sure it's just as good. The only thing I wanted to add here is that when I make it I use 2 tablespoons of oil instead of 1/4 cup (you could probably omit it completely). Splenda works well in place of the sugar and I only use half a green bell pepper. You could even use more carrots, this makes a lot of juice for two pounds of carrots.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Carrot Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 166
** Calories from Fat: 71
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