Title: Carrot Salad
Categories: All newly t, Salads
Yield: 12 Servings

2 lb Carrots; slice
1 lg Onion; diced
1 lg Green pepper; diced
1 cn (10 3/4 oz) tomato soup
1 c Sugar
3/4 c Vinegar
1 c Vegetable oil
1 ts Dry mustard
1 ts Salt
1/2 ts Pepper

Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add
onion and green pepper. Combine soup, sugar, vinegar, oil, mustard, salt
and pepper. Pour over carrots. Refrigerate 24 hours. Yield 12 servings.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@aol.com
on Jul 21, 1997