Marinated Carrot Salad

This makes a BIG bowl – much more than my family would ever eat! So I only make when I am going to a potluck supper or am having a crowd. Make sure the bowl is well sealed when transporting as the sauce “dyes” car carpeting well (yikes!) Gee, how did I know that?


  • 5 cups (about 1 1/2 pounds) thinly sliced carrots
  • 1 green bell pepper, chopped
  • 1 medium onion, thinly sliced
  • 1/4 cup vegetable oil
  • 1/3 cup vinegar
  • 1/2 cup granulated sugar
  • 1 (10 1/2 ounce) can condensed tomato soup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard


  1. Cook carrots until “crisp tender.”
  2. While carrots are cooking, combine the other ingredients and mix well.
  3. Add carrots to sauce and mix gently so as not to break carrots.
  4. Allow to sit overnight for flavors to blend.

Posted by JBic at Recipe Goldmine May 8, 2001.

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