Carrot Salad

Name: Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. carrots; dash of salt; 1 can tomato soup; 1/2 c. oil; 1/2 c. vinegar; 1 c. sugar; 1 tsp. mustard; 1 tsp. pepper; bell pepper; onion

Eats Now Editorial Team · 615 kcal · Salads

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Carrot Salad – a delicious recipe with carrots, salt, tomato soup, oil, vinegar, sugar. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 lb. carrots
dash of salt
1 can tomato soup
1/2 c. oil
1/2 c. vinegar
1 c. sugar
1 tsp. mustard
1 tsp. pepper
bell pepper
onion

1
Cook 2 pounds carrots in salt water until tender, but firm. Mix tomato soup, oil, vinegar, sugar, mustard and black pepper; heat.
2
Drain carrots.
3
Layer 1/2 of the carrots in a dish and slice bell peppers and onions on top of carrots.
4
Pour mixture over carrots.
5
Refrigerate overnight.

615

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 10 ingredients. The key ingredients include: 2 lb. carrots, dash of salt, 1 can tomato soup, 1/2 c. 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
615 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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