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Carrot Salad


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

serves 20 (about 1/2 cup each)


cost per recipe: $4.06

The price is determined by the national average.

  • 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 carrot, 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 onion(about 1/2 cup)

  • 1

    small green pepperor red bell pepper or yellow bell pepper,cut into 1-inch pieces (about 3/4 cup)

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How to Make It

Step 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.

Step 2

Cover and refrigerate overnight.

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Made With
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup


Ratings & Reviews

  • perkitj

    January 29, 2007

    Carrot Salad

    Exceptional, I make it for large groups and is very colorful as well as delicious. Everyone raves about it!

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