Carrot Salad (Diabetic) - cooking recipe

Ingredients

1 (10 3/4 oz.) can tomato soup
1/2 c. vinegar
1/2 c. salad oil
1/2 c. chopped green pepper
1/2 c. chopped onion
1 c. unsweetened pineapple chunks, drained
6 c. cooked, sliced carrots (2 lb.)
artificial sugar equal to 3/4 c. sugar

Preparation

Cook carrots in salted water until tender.
Combine soup, vinegar, oil and sweetener; heat to boiling and simmer until oil blends.
Add pineapple, green pepper and onion to soup mixture. Pour over carrots; mix.
Serve hot or cold.
Keeps well in refrigerator.