Cool Carrots

8 ingredients
4 steps

Ingredients

  • 2 small bunches carrots
  • 1 jar pickled onions
  • 1 bell pepper, diced
  • 1 can condensed tomato soup
  • 3/4 c. vinegar
  • 1 c. sugar
  • 1/2 c. oil
  • 1 tsp. dry mustard

Directions

  1. 1
    Cook carrots, onions and bell pepper until tender.
  2. 2
    Cook remaining ingredients for 5 minutes and pour over carrots and bell peppers.
  3. 3
    Refrigerate.
  4. 4
    Let stand 24 hours.

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