Carrot Salad - cooking recipe

Ingredients
    2 lb. carrots, sliced, cooked and cooled
    1 c. sugar
    3/4 c. vinegar
    1/2 c. salad oil
    1 can tomato soup
    1 medium onion, chopped fine
    1 medium bell pepper, chopped
    1 tsp. Worcestershire sauce
    1 tsp. mustard (prepared)
    pepper to taste
Preparation
    Let carrots set overnight in mixture of remaining ingredients (mixture does not have to be cooked); dissolve sugar in vinegar, oil and tomato soup and add other ingredients.
    Use Pyrex bowl. Serves about 20.

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