1 - 10 of 221 for carrot salad tomato soup
32% calorie reduction from traditional recipe. Boil carrots until tender; drain. ... Makes 12 servings. * May substitute 24 packets Equal® sweetener. Equal
Cook cut up carrots until firm. Chop ... cold. It will keep in refrigerator a month. Our job is not to straighten each other out, but to help each other up!
Cover carrots with water; boil ... sugar, vinegar and soup. Blend. Stir ... and chill overnight. NOTE: Any remaining marinade real good on tossed salads.
Cook carrots until tender. Drain. Combine carrots, ... and onions in a bowl. Combine remaining ingredients. Pour over vegetables. Refrigerate overnight.
Cook carrots in salted water ... over vegetables. Refrigerate until ready to serve. Will keep in the refrigerator for a long time if kept tightly covered.
Combine in 2-quart bowl. Bring to a boil and stir to dissolve sugar. Pour over carrots, onion and pepper. Chill. Make 2 days before serving.
Just bring to boil, sugar, vinegar, salad oil, tomato soup, salt, pepper ... Cool. Then pour over carrots and onion and green pepper. Serve cold. Keeps well.
Cook only until fork tender. Do not overcook. Add rest of ingredients to cooked carrots. Let marinate several hours or overnight. Serve very cold.
Slice carrots into coins. Cook ... over carrots. Store in refrigerator in a tightly covered container for several hours before serving. Keeps 3-4 weeks.
Slice carrots and cook until ... or whip together soup, sugar, oil, ... 3 days ahead of serving time. Keeps 3 to 4 weeks in refrigerator. Serves 6 to 8.
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