Aunt Dorothy's Marinated Carrot Salad


AUNT DOROTHY'S MARINATED CARROT SALAD

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.

Recipe From allrecipes.com

Provided by Scott

Time P1DT35m

Yield 12

Steps:

  • Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  • In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  • In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.


Aunt Dorothy's Marinated Carrot Salad image

Number Of Ingredients: 12

Ingredients:

  • 2 pounds carrots, peeled and sliced into rounds
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup white sugar
  • 1 cup vegetable oil
  • ¾ cup white vinegar
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 large onion, chopped


AUNT DOROTHY'S MARINATED CARROT SALAD

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.

Recipe From allrecipes.com

Provided by Scott

Time P1DT35m

Yield 12

Steps:

  • Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  • In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  • In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.


Aunt Dorothy's Marinated Carrot Salad image

Number Of Ingredients: 12

Ingredients:

  • 2 pounds carrots, peeled and sliced into rounds
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup white sugar
  • 1 cup vegetable oil
  • ¾ cup white vinegar
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 large onion, chopped


AUNT DOROTHY'S MARINATED CARROT SALAD

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.

Recipe From allrecipes.com

Provided by Scott

Time P1DT35m

Yield 12

Steps:

  • Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  • In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  • In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.


Aunt Dorothy's Marinated Carrot Salad image

Number Of Ingredients: 12

Ingredients:

  • 2 pounds carrots, peeled and sliced into rounds
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup white sugar
  • 1 cup vegetable oil
  • ¾ cup white vinegar
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 large onion, chopped


AUNT DOROTHY'S MARINATED CARROT SALAD

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.

Recipe From allrecipes.com

Provided by Scott

Time P1DT35m

Yield 12

Steps:

  • Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  • In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  • In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.


Aunt Dorothy's Marinated Carrot Salad image

Number Of Ingredients: 12

Ingredients:

  • 2 pounds carrots, peeled and sliced into rounds
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup white sugar
  • 1 cup vegetable oil
  • ¾ cup white vinegar
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 large onion, chopped


MARINATED CARROT SALAD

This is a quick and easy salad to put together. Perfect for company. Very tasty too. From BC's Working Woman's Cookbook--one of my favourites. NOTE: needs to be prepared at least 8 hours before serving. Cooking time is chilling time.

Recipe From food.com

Provided by Diana 2

Time 8h10m

Yield 8 serving(s)

Steps:

  • Mix the French dressing, mustard and Worcestershire sauce in a large bowl.
  • Add the carrots, green peppers and onion slices; mix well.
  • Cover and chill for at least 8 hours.


Marinated Carrot Salad image

Number Of Ingredients: 6

Ingredients:

  • 1/2 cup French dressing
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups baby carrots, canned
  • 1/2 cup green pepper, diced
  • 1 small onion, sliced into rings


MARINATED CARROT SALAD

Enjoy this flavorful carrot salad that's made-ahead - perfect for a marinated side dish.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 45m

Yield 8

Steps:

  • In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
  • In large bowl, toss carrots, onion, bell pepper and celery.
  • In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
  • Cover and refrigerate 24 hours before serving.


Marinated Carrot Salad image

Number Of Ingredients: 12

Ingredients:

  • 2 cups water
  • 1 lb baby-cut carrots, cut crosswise in half
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 medium stalk celery, cut into 1/2-inch slices (1/2 cup)
  • 1 can (10 3/4 oz) condensed tomato soup
  • 1/3 cup honey
  • 1/3 cup cider vinegar
  • 1 tablespoon canola or soybean oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


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