Carrot Salad
Categories: All newly t | SaladsServes: 12 Servings
Ingredients:
- 2 lb Carrots; slice
- 1 lg Onion; diced
- 1 lg Green pepper; diced
- 1 cn (10 3/4 oz) tomato soup
- 1 c Sugar
- 3/4 c Vinegar
- 1 c Vegetable oil
- 1 ts Dry mustard
- 1 ts Salt
- 1/2 ts Pepper
Instructions:
Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add
onion and green pepper. Combine soup, sugar, vinegar, oil, mustard, salt
and pepper. Pour over carrots. Refrigerate 24 hours. Yield 12 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@aol.com
on Jul 21, 1997
Previous: Carrot Salad | Next: Carrot Salad