The next time you need light salad recipes, make Colorful Carrots for something a little different. This marinated carrot salad is great on its own or you can also use it on top of a green salad for a little extra flavor. The salad is made up of carrots, bell peppers, and onions, the most flavorful parts of any salad. Plus, their flavors really shine through when they're marinated in tomato soup. This salad tastes light and fresh, so it's perfect for lunch or as a side for an outdoor summer dinner. The leftovers will keep for a few days in the fridge, so you can save some for later!
Preparation Time20 min
Cooking Vessel Size9 x 13 inch Pan
- Approximately 2 pounds fresh carrots
- 1/2 green bell pepper, seeded and sliced into thin strips
- 1/2 red bell pepper, seeded and sliced into thin strips
- 1/2 yellow onion, peeled and sliced into thin rings
- 1 can (10 3/4-ounces) condensed tomato soup
- 1/2 cup sugar
- 1/4 cup canola oil
- 2/3 cup white vinegar
- 1 tablespoon salt
- 1 teaspoon pepper
Peel carrots and slice lengthwise into slim strips about 1 to 2 inches long. Boil until crisp-tender (approximately 6 to 8 minutes).
In a large (9 x 13 inch) baking dish lined with aluminum foil, toss together cooked carrots, bell pepper strips, and onion rings.
In a medium saucepan, whisk together soup, sugar, oil, vinegar, salt, and pepper. Bring to a boil, whisking frequently.
Pour hot soup mixture over vegetables and use tongs or a spatula to carefully toss to coat. Allow vegetables to cool to room temperature and then place in the refrigerator until ready to serve.
Note: This salad is delicious served cold, and can also be used to top a green salad. The carrots keep well in the refrigerator for a few days, so feel free to make them in advance!
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