Carrot Sweet Pepper 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

SWEET PEPPER SALAD



Sweet Pepper Salad image

This wonderful salad is crisp and colorful with a tangy dressing.-Lu Ann Kessi, Eddyville, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

3 medium green peppers, thinly sliced
1 medium sweet red pepper, thinly sliced
1 medium red onion, thinly sliced
1 teaspoon grated lemon zest
1/2 cup red wine vinegar
4-1/2 teaspoons canola oil
1 tablespoon sugar
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.

Nutrition Facts :

SWEET CARROT SALAD



Sweet Carrot Salad image

This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.

Provided by Doug Matthews

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 6

1 pound carrots, grated
1 cup crushed pineapple
½ cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice

Steps:

  • In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Nutrition Facts : Calories 105 calories, Carbohydrate 20.6 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 60.3 mg, Sugar 15.3 g

SWEET MACARONI SALAD



Sweet Macaroni Salad image

A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. -Idalee Scholz, Cocoa Beach, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 10

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

Nutrition Facts : Calories 400 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 332mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

CARROT-SWEET PEPPER SALAD



Carrot-sweet Pepper Salad image

Make and share this Carrot-sweet Pepper Salad recipe from Food.com.

Provided by Barb G.

Categories     Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package carrots, juliene,matchstick,or coarsely shredded
1 medium green sweet pepper, cut into matchstick-size pieces
3 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon salad oil
1/2 teaspoon toasted sesame oil
1/4 cup chopped dry roasted peanuts

Steps:

  • In a large serving bowl, gently toss together carrots and sweet pepper.
  • Stir in orange juice, lime juice, salad oil, and sesame oil.
  • Sprinkle with Peanuts.
  • Serve.

CARROT & GREEN PEPPER SALAD



Carrot & Green Pepper Salad image

Quick and easy make ahead salad that is great for holiday buffets or a summer BBq. Make it the night before so the flavours can blend together.

Provided by StreetChef

Categories     Vegetable

Time 14m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb baby carrots
1 medium onion, chopped fine
1 green pepper, cut into strips
1/2 cup tomato soup
1/2 cup sugar
1/4 cup olive oil
1/3 cup vinegar
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Cook carrots in boiling water 9 minutes until tender-crisp (not soft). Drain.
  • Add onions & green peppers.
  • Mix together the rest of the ingredients and pour over the carrot mixture.
  • Cover and refrigerate overnight.

Nutrition Facts : Calories 198.9, Fat 9.3, SaturatedFat 1.3, Sodium 369.7, Carbohydrate 28.7, Fiber 2.3, Sugar 23.2, Protein 1.2

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