Carrot Salad ~ Recipe
Recipe type: salad
Serves: 10
  • 4 pounds carrots (peeled, cut into coins, cooked and drained)
  • 1 large green pepper, diced
  • 1 medium white onion, diced
  • Dressing -
  • 1 can tomato soup
  • ½ cup vegetable oil
  • ⅓ cup white wine vinegar
  • ⅔ cup white sugar
  • 1 tsp dry mustard
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  1. Whisk dressing ingredients together. Pour over vegetables. Chill 24 hours, stirring occasionally.
  2. I like to transfer the salad to a serving dish using a big slotted spoon. This allows some of the dressing to drain a bit and stay in the container. I have found, if you just dump it all into a serving bowl, there is way to much dressing and it becomes difficult to serve or eat.
Recipe by Older Mommy Still Yummy at