Carrot Salad

Campbell's Carrot Salad Recipe

Feeding a crowd?  Here's a tasty, make-ahead salad that will fit right in with most any menu.

At a glance

Prep

20 min.

Total

8 hr. 20 min.

Serves

20

Servings: 1/2 cup each

Chill: 8 hr.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

1/4 teaspoon each garlic powder, onion powder, dry mustard and ground black pepper
1/2 cup vegetable oil
3/4 cup red wine apple cider vinegar
1/2 cup sugar
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
3 pounds carrots, cut into 1-inch pieces (about 9 cups), blanched and drained or 3 packages (16 ounces each) thawed frozen carrots, cut into 1-inch pieces
1 small red onion, sliced (about 1/4 cup)
4 ounces chopped green onions (about 1/2 cup)
1 small green bell pepper or red bell pepper or yellow bell pepper,cut into 1-inch pieces (about 3/4 cup)

How to Make It

  • 1

    Stir the garlic powder, onion powder, dry mustard, black pepper, oil, vinegar, sugar and soup in a large bowl until the mixture is smooth.  Add the carrots, red onion, green onion and yellow pepper and toss to coat.

  • 2

    Cover and refrigerate overnight.

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RID#26174

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