Reviewed: Feb. 8, 2012

So good!

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Reviewed: Nov. 7, 2011

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.

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Reviewer:

Luvinlif2k

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Bowie, Maryland, USA

Reviewed: Jun. 5, 2011

Delicious. I cook the carrots only 2 minutes, so they are tender/crisp. Sliced radishes are also good in this. I substitute an 8 oz. can of tomato sauce for the soup. The marinade makes a great salad dressing, too.

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ladybug49

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Waynesville, North Carolina, USA

Reviewed: Feb. 18, 2011

This is standard fare at our house. I don't put celery in it but no reason to eliminate it except for personal preference. An 8 oz. can of tomato sauce works for a can of tomato soup substitution. I only use 1/4 cup of sugar and make up the difference with Splenda, otherwise I make it as presented here. We love this recipe.

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quiltersammy

Reviewed: Sep. 7, 2010

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.

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Dione in RI

Cooking Level: Expert

Reviewed: Jul. 11, 2010

can use dorothy linch dressing instead

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Deana

Cooking Level: Intermediate

Home Town: Kaycee, Wyoming, USA

Living In: Worland, Wyoming, USA

Reviewed: Jun. 14, 2010

Pretty good. Sauce is almost same recipe I use to make French dressing. Think I will try that next time,,, only difference is adding 3 cloves of garlic and letting it sit for a day or two before you need it as this really brings out the flavour

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Tinkerbell

Reviewed: Aug. 5, 2008

add thre dashes of tobasco sauce

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ksojerio

Reviewed: Mar. 22, 2008

I had lost this recipe and I wanted to fix it for Easter Sunday. I was giving up hope. Thank you very much.

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12V

Reviewed: Jan. 21, 2008

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!

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