Carrot Salad

10 ingredients
5 steps

Ingredients

  • 2 lb. carrots
  • dash of salt
  • 1 can tomato soup
  • 1/2 c. oil
  • 1/2 c. vinegar
  • 1 c. sugar
  • 1 tsp. mustard
  • 1 tsp. pepper
  • bell pepper
  • onion

Directions

  1. 1
    Cook 2 pounds carrots in salt water until tender, but firm. Mix tomato soup, oil, vinegar, sugar, mustard and black pepper; heat.
  2. 2
    Drain carrots.
  3. 3
    Layer 1/2 of the carrots in a dish and slice bell peppers and onions on top of carrots.
  4. 4
    Pour mixture over carrots.
  5. 5
    Refrigerate overnight.

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