Title: Copper Penny Carrot Salad
Categories: Salads
Yield: 1 Servings

2 cn Sliced carrots
1 Sliced bell pepper
1 cn Tomato soup
1/2 c Sugar
1 ts Prepared mustard
1 Onion, sliced in rings
1 Clove garlic, chopped
1/2 c Salad oil
2/3 c Vinegar
Salt & pepper to taste

Drain carrots, pour into large bowl. Add onions and bell pepper into
bowl. Combine remaining ingredients, bring to boil. Pour over carrot
mixture, mix well and referigerate. The longer it marinates, the better it
is.

R.S.--Opelousas, La.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini