Blue Ribbon Carrot Salad

Name: Blue Ribbon Carrot Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds carrots, cut into 2- by 1/4-inch sticks; 1 can (10 1/2 ounces) condensed tomato soup; ¼ cup sugar; ½ cup vinegar; ¼ cup vegetable oil; 1 teaspoon Worcestershire sauce; prepared yellow mustard; dry mustard; prepared horseradish; chili powder; 1 cup celery (sliced); 1 medium onion (sliced); ½ cup red radishes (sliced); ½ cup spring onion (sliced); 1 cup fresh snow pea pods (sliced in half crosswise, cooked, drained); 1 green bell pepper (cut into strips); 1 cup cut green beans (fresh or frozen, cooked, drained); 1 medium cucumber (sliced in half lengthwise, then sliced)

5 steps

Prep:20minCook:10min

From: Campbell's: Creative Cooking With Soup, 1985.

Updated at: Thu, 17 Aug 2023 04:47:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories187.2 kcal (9%)

Total Fat7.9 g (11%)

Carbs27.9 g (11%)

Sugars16.9 g (19%)

Protein3 g (6%)

Sodium289.8 mg (14%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 poundscarrots

cut into 2- by 1/4-inch sticks

1 x 10.5 ouncescan condensed tomato soup

¼ cupsugar

½ cupvinegar

¼ cupvegetable oil

1 teaspoonworcestershire sauce

Instructions

Step 1

In 4-quart saucepan over medium heat, in 1 inch boiling water, cook carrots until tender. Drain; cool slightly.

Step 2

In a large bowl, combine soup, sugar, vinegar, oil, Seasoning, and Worcestershire.

Step 3

Add cooked carrots, Vegetable 1 and Vegetable 2, toss to coat well. Cover; refrigerate until serving time, at least 4 hours. Makes about 6 cups, 8 servings.

To Microwave:

Step 4

In 2-quart microwave-safe casserole, combine carrots and 1/4 cup water; cover. Microwave on HIGH 8 to 12 minutes until tender, stirring twice. Let stand, covered, 2 minutes. Drain; cool slightly. Proceed as in Steps 2 and 3.