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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 2 carrots, sliced
- 1 medium onion, sliced
- 1 (10 3/4 oz.) can condensed tomato soup (undiluted)
- 1/2 c. vinegar
- 1/2 c. salad oil
- 3/4 c. sugar
- 1 Tbsp. mustard
Method
- Cook carrots until tender in salted water.
- Drain. Combine carrots, onion and green pepper.
- Set aside.
- Combine soup, vinegar, oil, sugar and mustard.
- Stir until well mixed.
- Pour over vegetables.
- Toss lightly with fork.
- Refrigerate overnight.