Cold Carrot Salad

10 ingredients
5 steps

Ingredients

  • 2 lb. carrots, cooked and diced
  • 1 can tomato soup
  • 3/4 c. sugar
  • 1/2 c. vinegar
  • dash of pepper
  • 1/4 tsp. mustard
  • 1/2 c. salad oil
  • 1 medium bell pepper
  • 1 medium onion
  • 1 tsp. Worcestershire sauce

Directions

  1. 1
    Cook and dice carrots; set aside.
  2. 2
    Combine all other ingredients.
  3. 3
    Pour over carrots.
  4. 4
    Refrigerate for 4 hours.
  5. 5
    Serve. Lasts in refrigerator at least 4 weeks.

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