Carrot Salad

2 1/2 lbs. carrots
2 c. sugar
1 t. dry mustard
1 can tomato soup
1 t. salt
1 green pepper, diced
1 onion , diced
1/2 c. salad oil
3/4 c. vinegar
1/2 t. pepper

Cook carrots in small amount of water until medium tender. drain. Add onions and pepper. Mix oil, sugar and vinegar. Then heat until sugar is dissolved. Add dry mustard, soup, salt and pepper. Mix and pour over vegetables. Keep refrigerated.

Leave a Reply

Your email address will not be published. Required fields are marked *

GIPHY App Key not set. Please check settings

    Apple Salad

    Pretzel-Jello Salad