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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 289 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 (10.75 ounce) can condensed tomato soup
• 1 large onion, chopped
• 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
• 2 pounds carrots, peeled and sliced into rounds
• 0.5 teaspoon cayenne pepper
• 0.75 cup white vinegar

Recipe Instructions

Step 1

Place carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not overcook carrots; they should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking process.

Step 2

Combine condensed tomato soup, sugar, oil, vinegar, salt, mustard powder, and cayenne pepper in the bowl of a food processor or blender. Blend until dressing is creamy, about 3 minutes.

Step 3

Mix together carrots, bell peppers, and onion in a serving bowl; toss with dressing until evenly coated. Cover and refrigerate for 8 hours to overnight. The longer the salad sits, the better it tastes.