Carrot Salad

Name: Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can tomato soup; 1 c. white sugar; 1/2 c. white vinegar; 1/2 c. salad oil; 1 tsp. Worcestershire; 1 tsp. dry mustard; salt and pepper to taste; 1 green pepper; 1 large onion, cut into rings; 3 to 4 c. cooked, sliced carrots; 1 small can lima beans or 2 sticks celery

Eats Now Editorial Team · 574 kcal · Salads

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Carrot Salad – a delicious recipe with tomato soup, white sugar, white vinegar, salad oil, Worcestershire, dry mustard. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can tomato soup
1 c. white sugar
1/2 c. white vinegar
1/2 c. salad oil
1 tsp. Worcestershire
1 tsp. dry mustard
salt and pepper to taste
1 green pepper
1 large onion, cut into rings
3 to 4 c. cooked, sliced carrots
1 small can lima beans or 2 sticks celery

1
Mix all ingredients together.
2
Let sit one day before using. Will keep in tight container approximately 1 month in refrigerator.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can tomato soup, 1 c. white sugar, 1/2 c. white vinegar, 1/2 c. salad oil, and more.

Yes, Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
574 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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