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Categories:Viewed: 58 - Published at: 2 years ago
Ingredients
- 8 c. sliced carrots
- 2 c. celery
- 1 green pepper
- 1 large onion, chopped
- 1 can tomato soup
- 1 c. salad oil
- 1 c. sugar
- 3/4 c. cider vinegar
- 2 tsp. salt
- 1 tsp. dry mustard
- pepper to taste
Method
- Cook carrots for 10 minutes.
- Blanch in cold water; cool, then add celery, green pepper and onion.
- Mix soup, salad oil, sugar, vinegar, salt, mustard and pepper.
- Pour over vegetables and stir.
- Refrigerate overnight.