This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
This was simply fantastic. Followed the recipe ingredients and preparation exactly- just changed to all green peppers- and used whole baby carrots. One tip that really helped with the presentation: Marinate in the delicious sauce for 24 hrs- then drain them before serving. They will retain the yummy flavoring but won't be swimming in the sauce. Looks more like a carrot salad. Ideal for a picnic or buffet table. Even my picky kids loved this!! I have added this to my favorites!! Thanks for the recipe! Read More
This was not a big hit in our home. I tried it because I had a two pound bag of Carrots and the Tomato Soup on hand. The five star rating and many excellent reviews prompted me to give it a whirl. It may be better in the summer along with a picnic or cookout but it didn't entice us in the middle of the Winter. I did use whole baby carrots which I do agree make a better presentation. I marinated it overnight and it did blend all the flavors but had a bit too much vinegar for my taste. I like the idea of a Tomato flavor on the Carrots but I just do not like using canned soup in almost any recipe. Read More
This was simply fantastic. Followed the recipe ingredients and preparation exactly- just changed to all green peppers- and used whole baby carrots. One tip that really helped with the presentation: Marinate in the delicious sauce for 24 hrs- then drain them before serving. They will retain the yummy flavoring but won't be swimming in the sauce. Looks more like a carrot salad. Ideal for a picnic or buffet table. Even my picky kids loved this!! I have added this to my favorites!! Thanks for the recipe! Read More
This also is a family favorite of mine. This is the dish I bring every Christmas for family gatherings.The only thing I do different is put the soup 1/2c oil,1/4c vin.3/4c.sugar no cayenne,(1 tsp. worcestershire) into a pot on stove and heat on med.until well blended, and sugar melts.I also prefer my veggies just lightly sauted,and I also add mushrooms. Read More
I love this dish!! Rich robust flavor and the longer it lasts the better it tastes! I prefer not to blend the dressing though but to just whisk the ingredients. When blended the dressing is a pale orange like bottled french dressing. I prefer to have the deeper red hue to my dressing. No difference in taste just appearance. Love this recipe! Read More
Since just for me I cut the recipe in half. Instead o soup I used 2 T. tomato paste and pinch of clove. Used 1/4 c. sugar (and still maybe a little too sweet) 1/4 c. oil (plenty or me). YUMMMM! Read More
This was very good. I followed the recipe exactly - EXCEPT - I forgot to pre-cook the carrots and didn't remember until it was all assembled except for the peppers. So I put it in a covered pot brought it to the boil turned off the stove and let it cool then I added the peppers and onions and refrigerated it all. For serving I drained the excess liquid off the salad. Everyone enjoyed it although they were certainly surprised at the flavor. Could easily serve at least 12 people. Read More
This was not a big hit in our home. I tried it because I had a two pound bag of Carrots and the Tomato Soup on hand. The five star rating and many excellent reviews prompted me to give it a whirl. It may be better in the summer along with a picnic or cookout but it didn't entice us in the middle of the Winter. I did use whole baby carrots which I do agree make a better presentation. I marinated it overnight and it did blend all the flavors but had a bit too much vinegar for my taste. I like the idea of a Tomato flavor on the Carrots but I just do not like using canned soup in almost any recipe. Read More
This is a great colorful salad for potlucks and it's nice because it can be made ahead of time and stays nice and crispy. I made one change due to personal taste and I just wanted to see how it would be. I omitted the onion and added chopped fennel bulb. It was very good. Read More
*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.
This was simply fantastic. Followed the recipe ingredients and preparation exactly- just changed to all green peppers- and used whole baby carrots. One tip that really helped with the presentation: Marinate in the delicious sauce for 24 hrs- then drain them before serving. They will retain the yummy flavoring but won't be swimming in the sauce. Looks more like a carrot salad. Ideal for a picnic or buffet table. Even my picky kids loved this!! I have added this to my favorites!! Thanks for the recipe!
This also is a family favorite of mine. This is the dish I bring every Christmas for family gatherings.The only thing I do different is put the soup 1/2c oil,1/4c vin.3/4c.sugar no cayenne,(1 tsp. worcestershire) into a pot on stove and heat on med.until well blended, and sugar melts.I also prefer my veggies just lightly sauted,and I also add mushrooms.
I love this dish!! Rich robust flavor and the longer it lasts the better it tastes! I prefer not to blend the dressing though but to just whisk the ingredients. When blended the dressing is a pale orange like bottled french dressing. I prefer to have the deeper red hue to my dressing. No difference in taste just appearance. Love this recipe!
Since just for me I cut the recipe in half. Instead o soup I used 2 T. tomato paste and pinch of clove. Used 1/4 c. sugar (and still maybe a little too sweet) 1/4 c. oil (plenty or me). YUMMMM!
This was very good. I followed the recipe exactly - EXCEPT - I forgot to pre-cook the carrots and didn't remember until it was all assembled except for the peppers. So I put it in a covered pot brought it to the boil turned off the stove and let it cool then I added the peppers and onions and refrigerated it all. For serving I drained the excess liquid off the salad. Everyone enjoyed it although they were certainly surprised at the flavor. Could easily serve at least 12 people.
This was not a big hit in our home. I tried it because I had a two pound bag of Carrots and the Tomato Soup on hand. The five star rating and many excellent reviews prompted me to give it a whirl. It may be better in the summer along with a picnic or cookout but it didn't entice us in the middle of the Winter. I did use whole baby carrots which I do agree make a better presentation. I marinated it overnight and it did blend all the flavors but had a bit too much vinegar for my taste. I like the idea of a Tomato flavor on the Carrots but I just do not like using canned soup in almost any recipe.
This is a great colorful salad for potlucks and it's nice because it can be made ahead of time and stays nice and crispy. I made one change due to personal taste and I just wanted to see how it would be. I omitted the onion and added chopped fennel bulb. It was very good.
