Mom's carrot salad

Yield: 6 servings

Measure Ingredient
2 pounds Carrots, sliced
1 large Onion, diced
1 each Green Pepper, diced
1 cup Sugar
1 cup Oil
¾ cup Vinegar, Apple Cider
1 teaspoon Mustard
1 teaspoon Salt
1 can Tomato soup

: Cook carrots until tender, but not mushy. Mix sugar, oil, vinegar, mustard, salt, and tomato soup in saucepan. Bring to a boil. Pour over carrots. Add onion and green pepper. Mix well.

Cover and refrigerate 24 hours. Serve cold.

Submitted By SANDI CUTRIGHT On 02-16-95

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