Aunt Dorothys Marinated Carrot Salad Recipes

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AUNT DOROTHY'S MARINATED CARROT SALAD



Aunt Dorothy's Marinated Carrot Salad image

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.

Provided by Scott

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time P1DT35m

Yield 12

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g

GREAT AUNT ANNA'S MARINATED CARROTS



Great Aunt Anna's Marinated Carrots image

A replica of the salad I fell in love with working at the Shady Maple IGA Deli. I used apple cider vinegar and though the smell during the cooking phase was questionable the final product was perfect.

Provided by luvinlif2k

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs carrots, sliced
1 green pepper, diced
1 onion, grated
2 stalks celery, diced
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1/2 cup water
3/4 cup sugar
1/2 cup salad oil
2/3 cup vinegar
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cook carrots in salted water until crisp-tender.
  • Rinse under cold water to stop cooking then drain well and let cool.
  • Combine tomato soup, 1/2 cup water, sugar, oil, and vinegar in medium saucepan.
  • Bring ingredients to a boil.
  • Mix cornstarch and water (2 Tbsp.) until cornstarch is dissolved.
  • Add to dressing mixture in saucepan while whisking or stirring until completely combined.
  • Allow dressing to cool.
  • Add dressing to carrots, onion, and celery and mix well.
  • Keeps for about a week in the fridge.

Nutrition Facts : Calories 226.2, Fat 11.2, SaturatedFat 1.6, Sodium 238.9, Carbohydrate 31.2, Fiber 3.4, Sugar 22.5, Protein 1.6

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