Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Tomato Vinaigrette Carrot Salad

4.7
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
505 min
SERVINGS
5 servings
Tomato Vinaigrette Carrot Salad
Ingredients
  • 1 (10.5 ounce) can condensed tomato soup
  • 2/3 cup white sugar
  • 1/2 cup distilled white vinegar
  • 1/3 cup vegetable oil
  • 2 pounds carrots, sliced
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 stalk celery, chopped
Instructions
1
Combine the condensed soup, sugar, vinegar, and oil in a saucepan over high heat. Stir constantly until the mixture reaches a rolling boil, then reduce the heat and let simmer for a few minutes. Set the saucepan aside to cool until required.
2
Meanwhile, place a large pot of water on the stovetop and bring it to a rolling boil. Add the carrots and continue boiling until they are just tender, approximately 10 minutes.
3
Remove the carrots from the pot with a slotted spoon and transfer them to a large mixing bowl. Add the chopped onion, sliced bell pepper, and diced celery to the bowl with the carrots. Pour the cooled soup mixture over the vegetables and stir until they are evenly coated.
4
Cover the bowl with a lid or plastic wrap and refrigerate for at least 8 hours, or overnight. Before serving, retrieve the mixture from the refrigerator and give it a gentle stir.