Penny Carrot Salad

Carrots in a sweet-and-sour tomato dressing make a tasty salad that’s easy to prepare. Perfect for a potluck because it’s made ahead and holds up well on a buffet table, it’s also good for bringing to a hot-weather picnic.


2 pounds carrots, peeled and sliced (about 6 cups)
1 red onion, thinly sliced
1 green bell pepper, cut in strips
1 can (8 ounces) tomato sauce
1/2 cup white sugar
1/2 cup wine vinegar
1/2 cup olive oil
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon dry mustard


Blanch the carrots in boiling water to cover for about 30 seconds. Plunge into ice water to stop the cooking. Drain well. In a large bowl, combine the carrots with the onion and green pepper.

In a separate bowl or in a blender, combine the remaining ingredients to make the dressing. Mix until well blended. Pour over the carrot mixture. Toss to mix well. Cover and chill before serving.

Cooking & Recipes


10 to 12 servings


Adapted from a recipe submitted Jane Golec Harwinton Library

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