Carrot Salad

7 ingredients
5 steps

Ingredients

  • 2 lb. fresh carrots, cooked and sliced
  • 1 medium green pepper, diced
  • 1 large onion, diced
  • 1 can tomato soup
  • 1/2 c. sugar
  • 1/4 c. vegetable oil
  • 1/2 c. cider vinegar

Directions

  1. 1
    Bring tomato soup (undiluted) to boil.
  2. 2
    Keep separate the pepper, onion and carrots; layer in casserole dish.
  3. 3
    Add sugar, oil and vinegar to hot soup and mix.
  4. 4
    Pour over vegetables. Refrigerate for at least 4 hours.
  5. 5
    Very good!

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