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Carrot
Salad(This recipe courtesy of Elizabeth
Bateman of Hampton, Ontario)
- 2 lb
carrots
- 1 can tomato soup
- 3/4 cup vinegar
- 1 cup sugar
- 1 cup
salad oil
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1
onion sliced in rings
- 1 green pepper, slivered
Cook carrots
until just tender. Combine soup, vinegar, sugar, salad oil, mustard, salt,
pepper and whip until blended. Add the carrots, onion and green pepper and let
marinate in the fridge for a few hours. Serves 4. |
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