Cool Carrots

8 ingredients
5 steps

Ingredients

  • 2 bunches carrots
  • 1 bell pepper
  • 1 can Campbell's tomato soup
  • 1/2 c. salad oil
  • 3/4 c. vinegar
  • 1 c. sugar
  • 1 tsp. dry mustard
  • 1 small jar cocktail onions, drained

Directions

  1. 1
    Peel and slice carrots.
  2. 2
    Cook in salted water until just tender.
  3. 3
    Mix all other ingredients and bring to a boil, stirring. Drain cooked carrots and pour other mixture over carrots.
  4. 4
    Cover and refrigerate 24 hours before serving.
  5. 5
    Keeps up to 6 weeks in refrigerator.

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