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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 2 lb. carrots
- 1 can tomato soup
- 1/2 c. sugar
- 1/2 c. vinegar
- 1/4 c. oil
- 1 green pepper
- 1 onion
Method
- Slice all vegetables; cook carrots until slightly undercooked. Drain.
- While carrots are still hot, add all the rest of ingredients.
- Mix and cover.
- Put in refrigerator for at least overnight or more for best flavor.