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Source: Campbell's Recipes
Tagged With: 20 servings (about 1/2 cup each)
Carrot Salad
Feeding a crowd?  Here's a tasty, make-ahead salad that will fit right in with most any menu.
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Serves: 20 servings (about 1/2 cup each)
Prep Time: 20 minutes
Cook Time:
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1/4 teaspoon each garlic powder, onion powder, dry mustard and ground black pepper
1/2 cup vegetable oil
3/4 cup red wine vinegar
1/4-to 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)
Chopped green onion
1 small yellow, green or red pepper, cut into 1-inch pieces (about 3/4 cup)




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.
Cover and refrigerate overnight.





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