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Results 21 - 30 of 229 for carrot salad tomato soup
Cover carrots with water and boil until ... Pour over carrots, onion and peppers; marinate overnight or at least 12 hours. Drain and serve cold.
22. CARROT SALAD
Blend sugar, vinegar, salad oil, tomato soup, salt, pepper and dill weed in blender. Layer alternately: carrots, onions, peppers and sauce. ... 24 hours before serving.
Cut carrots any way you desire. Cook ... Refrigerate 8 to 12 hours or overnight. This will keep 2 weeks in refrigerator. Recipe may be halved.
Peel and slice carrots and cook until crisp and ... pepper. Pour marinade (tomato soup, salad oil, sugar, mustard, Worcestershire and ... cold as side dish.
25. CARROT SALAD
Chunk carrots cut on diagonal and cook. Mix together soup, sugar, vinegar, salad oil, salt and pepper and ... Let cool and chill in refrigerator.
26. CARROT SALAD
Just bring to boil, sugar, vinegar, salad oil, tomato soup, salt, pepper and dry ... Then pour over carrots and onion and green pepper. Serve cold. Keeps well.
Prepare carrots; cool slightly. Combine remaining ingredients. Pour over carrots. Refrigerate 24 hours before serving. Use as relish with meats.
28. CARROT SALAD
Clean and scrape carrots, cut in diagonal slices ... set aside. Mix tomato soup, vinegar, salad oil, sugar and black pepper ... 24 hours in refrigerator.
29. COPPER CARROTS
Cook carrots until tender. Drain and cool. ... pour over vegies. Cover and refrigerate 2 or 3 days. Stir and serve. Will keep for quite some time.
Mix sauce ingredients until sugar is dissolved. Pour over carrots, onions, and bell pepper. ... over left over salad. Sauce is good to use over green salad also.
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