Carrot Salad

Name: Carrot Salad
Ingredients: 2 lb. carrots, cut in 1/4-inch slices; 1 can tomato soup; 1/4 c. sugar; 1/2 c. vinegar; 1/4 c. salad oil; 1 tsp. dry mustard; 1 tsp. Worcestershire sauce; 1 c. celery, sliced

8 ingredients

7 steps

Ingredients

2 lb. carrots, cut in 1/4-inch slices
1 can tomato soup
1/4 c. sugar
1/2 c. vinegar
1/4 c. salad oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 c. celery, sliced

Directions

1

Cook carrots in 1-inch boiling water, until tender.
2

Drain and cool slightly.
3

In a large bowl, combine soup, sugar, vinegar, oil, dry mustard and Worcestershire sauce.
4

Add carrots, stir gently to coat with dressing.
5

Add celery and toss lightly.
6

Cover and refrigerate at least 4 hours.
7

Makes 6 cups.