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Categories:Viewed: 57 - Published at: 5 years ago
Ingredients
- 2 lb. carrots, sliced and cooked until crisp-tender (about 30 minutes)
- 1 green pepper, sliced thin
- 1 onion, sliced
- 1 c. tomato soup (from can)
- 1 c. sugar
- 1/2 c. oil
- 1/2 c. vinegar
- 2 Tbsp. mustard
- salt and pepper
Method
- Combine soup, sugar and mustard; add vinegar and oil.
- Mix well; add pepper and onion.
- Pour over cooled carrots. Refrigerate overnight.