Recipe by KRYM
"This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green bell pepper, chopped
1 (10.75 ounce) can
condensed tomato soup
distilled white vinegar
I USED HALF OF THE SUGAR,AND HALF OF THE VINEGAR,JUST RIGHT
I enjoyed this recipe as a starter/build on recipe. However, the next time I prepare it, as a matter of personal preference I would only cook the carrots a couple of minutes or not at all. For my taste the marinade was a little too sweet, I would cut the sugar or increase the vinegar. Also, I felt that a splash of worcestire and prepared mustard would have jazzed this recipe up. I enjoy things zesty and spicy so I would throw in some pepper flakes and garlic. The recipe said to chop, which to me indicates smaller pieces. The next time I will cut the peppers, onions, and celery, it will be a little closer to bite size, to equal the carrots. I might try this recipe again with some modifications.
I've made this recipe several times with a few modifications. Basically, I'm using it for the dressing part of the recipe -- I do not modify that part. For the veggies, I usually use carrots, green beans, sliced beets, and sliced onions. If I'm in a rush, I'll use (gasp!) canned carrots and green beans. Reminds me of a salad I've gotten at a German restaraunt. Very nice with German food since I don't care for the typical sauerkraut. Great recipe!
Yummy! We love to have this salad in the fridge all summer long. One way I like to serve this is as a topping/dressing over a green salad. Topped w/ crumbled bacon makes it really excellent. I've started cutting back on the oil and never really noticed a difference. I use about 1/4C. of oil and 1/3C. vinegar. Also I switched the sugar to Splenda and decreased that to 1/3C. Love this salad!
My husband loves carrots. I decided to make him copper penny, he had never tasted it. when I made this recipe I cut the sugar (Splenda) and the oil in half. It made a thicker dressing that clings to the carrots. A big hit with Hubby!
I had this salad at my mom's home over
Christmas and it was excellent. It was
easy to prepare and very tasty. I
substituted some home grown green onions
for the onion called for in the recipe.
I think that the addition of the green
onion made the recipe even more tasty.
This is a recipe my mother used to make, and it's like home food to me. However, my son & husband do not care for it as much as I do - because of the texture of the cooked carrots. I probably won't make it again for that reason.
I love the taste of this. I use 3 pounds of carrots and omit the peppers (not a huge fan of peppers). People always comment on how good this tastes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 132
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
This classic macaroni salad recipe is the ideal side for picnics and barbeques.
Quinoa stands in for bulgur in this healthy, deliciously different tabbouleh.