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Carrot Salad

Deel op Facebook Print Recipe

Ingredients

Yield: 12 servings.

  • 2 pounds carrots cut in 1/3" thick rounds
  • ¾ cup vinegar
  • 1 large onion diced
  • 1 cup vegetable oil
  • 1 large green pepper diced
  • 1 teaspoon salt
  • 1 10 ¾ oz. can tomato soup
  • ½ teaspoon ground pepper
  • 1 cup sugar
  • 1 teaspoon dry mustard

Instructions

  • Bring carrots to boil in salted water; boil 5 minutes.
  • Drain; cool.
  • Add onions and green pepper.
  • Combine soup, sugar, vinegar, oil, salt, pepper, and mustard.
  • Pour over carrots.
  • Refrigerate 24 hours.
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Course; Salad