Recipes Salad Vegetable Salad Recipes Copper Penny 4.6 (61) 50 Reviews 4 Photos This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics. Recipe by Donna Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Servings: 5 Yield: 5 side salad servings Jump to Nutrition Facts Ingredients 2 pounds carrots, sliced 1 stalk celery, chopped 1 green bell pepper, chopped 1 onion, chopped 1 (10.75 ounce) can condensed tomato soup .30000001192093 cup vegetable oil ½ cup distilled white vinegar ⅔ cup white sugar Directions Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well. In a mixing bowl combine the celery, green pepper, carrots and onion. Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving. I Made It Print Nutrition Facts (per serving) 351 Calories 15g Fat 56g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 351 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Sodium 471mg 20% Total Carbohydrate 56g 20% Dietary Fiber 6g 22% Total Sugars 41g Protein 3g Vitamin C 64mg 321% Calcium 78mg 6% Iron 2mg 8% Potassium 804mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved