Mom's Carrot Saladeasy, salads, vegetables 2 lb carrots, sliced 1 large onion, diced 1 each green pepper, diced 1 cup sugar 1 cup oil (can use less) 3/4 cup vinegar 1 teaspoon dry mustard 1 teaspoon salt 1 can tomato soup Cook carrots until tender. Mix sugar, oil, vinegar, mustard, salt and tomato soup in saucepan. Bring to a boil. Pour over the carrots. Add onion and green pepper. Mix lightly. Cover and refrigerate 24 hours. Serve cold. Typed for you by Sandi Cutright. |
