Carrot salad #1

Yield: 20 Servings

Measure Ingredient
4 pounds Boiled carrots; fresh or canned; i like half and half
2 Bell peppers; sliced in rings
2 Onions; sliced in rings
2 cans Tomato soup
1 cup Salad oil
1½ cup Sugar
1½ cup Vinegar
2 teaspoons Yellow mustard
2 teaspoons Salt
2 teaspoons Pepper

Mix and marinate for at least 8 hours before serving. Serves 20.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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