Tangy Carrot Salad

This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 241 Calories

Ingredients

• ½ teaspoon salt
• ½ cup vegetable oil
• ⅓ cup white sugar
• ¾ cup white vinegar
• 1 green bell pepper, cut into thin strips
• 1 teaspoon prepared yellow mustard
• 4 cups sliced carrots (1/8-inch thick)
• 4 cups diced carrot
• 1 Spanish onion, sliced paper thin
• 1 (10.75 ounce) can condensed tomato soup with basil and oregano

Recipe Instructions

Step 1

Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.

Step 2

Gently toss Spanish onion and green bell pepper together with carrots.

Step 3

Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.

Step 4

Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.