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Louie D's Sweet Carrot Salad


We have had lots of requests for this recipe ever since we introduced it at our Chicken Barbeque Supper in 2012.  Now you can make it at home too.

I have listed the amounts as originally given to me.  We multiply to serve 100


Louie D’s Sweet Carrot Salad


Serves 50


The Salad:

4 pounds Carrots

Peel and dice (at the Hall we slice in Cuisinart)

Cook til JUST al dente, rinse in cold h2o and drain

2 Green Pepper – diced

4 Medium Onions – diced

Put all veggies in large mixing bowl and toss


The Dressing:

2 can Tomato Soup (10.5 oz. size)

1 ½ C Sugar

1 C Vegetable or Canola Oil

½ C Cider Vinegar (our preferred, or you can use white)

2 tsp Salt (or less if watching your sodium levels)

2 tsp Dry Mustard (we use 3)

Blend all ingredients thoroughly, pour over veggies, stir to mix together

Set in fridge overnight to marinate (we stir it a couple of times p.m. & a.m.)


The next day – drain dressing, serve, and enjoy!


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