Carrot Salad - cooking recipe
Ingredients
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2 lb. fresh carrots, sliced and cooked tender
2 medium onions, sliced thin and rings separated
1 green pepper, sliced thin
1 can tomato soup
1 tsp. Worcestershire sauce
3/4 c. vinegar
2/3 c. sugar
1 tsp. mustard
1/2 c. salad oil
Preparation
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Combine tomato soup, Worcestershire sauce, vinegar, sugar, mustard and salad oil together.
Pour liquid over carrots, onions and pepper and let stand overnight.
Keep refrigerated.
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