Carrot Salad

11 ingredients
3 steps

Ingredients

  • 2 lb. carrots, peeled, cooked until tender and drained
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 (10 3/4 oz.) can tomato soup
  • 1 c. sugar
  • 1/2 c. salad oil
  • 3/4 c. cider vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. celery or caraway seed
  • 1 tsp. prepared mustard
  • salt and pepper to taste

Directions

  1. 1
    Mix the onion and peppers in a large bowl with the carrots. Heat the remaining ingredients together until sugar is dissolved and smooth.
  2. 2
    Pour over carrots.
  3. 3
    Cover well; refrigerate at least 12 hours.

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