Copper penny carrot salad

Yield: 1 servings

Measure Ingredient
2 cans Sliced carrots
1 \N Sliced bell pepper
1 can Tomato soup
½ cup Sugar
1 teaspoon Prepared mustard
1 \N Onion, sliced in rings
1 \N Clove garlic, chopped
½ cup Salad oil
⅔ cup Vinegar
\N \N Salt & pepper to taste

Drain carrots, pour into large bowl. Add onions and bell pepper into bowl. Combine remaining ingredients, bring to boil. Pour over carrot mixture, mix well and referigerate. The longer it marinates, the better it is.

R.S.--Opelousas, La.

Similar recipes