Carrot And Vegetable Salad
A vibrant carrot and vegetable salad with a sweet and tangy tomato-based dressing, perfect for light lunches or side dishes, appealing to those who enjoy fresh, flavorful salads.
Ingredients
Instructions
- Cook the carrots until tender and then let them cool.
- Slice the cooked carrots into thin strips.
- In a bowl, combine the sliced carrots and sliced celery.
- In a separate bowl, mix the tomato soup, oil, sugar, and vinegar until well blended.
- Pour the dressing over the carrot and celery mixture and stir to coat evenly.
- Cover the salad and let it set overnight in the refrigerator before serving.
Tips & Substitutions
For a vibrant salad, use a mix of colorful carrots, such as purple or yellow ones, along with the standard orange variety. If you want to reduce sugar, consider using honey or maple syrup as a natural sweetener. You can also substitute the tomato soup with a homemade blend of crushed tomatoes and seasonings for a fresher flavor. This salad is reminiscent of the Ribbon Salad (Dietetic Recipe) for its refreshing mix of vegetables.
Serving Suggestions
This salad can be served as a refreshing side dish at picnics or barbecues. It pairs beautifully with grilled meats or sandwiches, making it ideal for a summer meal. For a more substantial dish, consider adding chickpeas or quinoa for added protein. It can also complement the Peachy Crumbly Cake as a delightful dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld further as it sits, making it even tastier. If you prefer a fresher crunch, consider adding fresh celery just before serving rather than storing it with the salad. Avoid reheating, as it's best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot And Vegetable Salad contains roughly 1264 calories, with 3g protein, 37g carbohydrates, and 126g fat. It is an excellent source of vitamin A (58% of the Daily Value), vitamin C (35% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw carrots instead of cooked ones?
Yes, you can use raw carrots for a crunchier texture. Just make sure to slice them thinly to allow them to absorb the dressing better. Keep in mind that the flavor profile will change slightly, but it will still be delicious.
How long does this salad last in the fridge?
The salad can last up to 3 days in the refrigerator if stored properly in an airtight container. However, for the best taste and texture, it's recommended to consume it within the first couple of days.
Can I add other vegetables to this salad?
Absolutely! Feel free to add other vegetables like bell peppers, cucumbers, or even peas for added flavor and texture. Just ensure any additional vegetables complement the dressing and overall taste of the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).