CARROT SALAD

CARROT SALAD

 

2 – 3 Lbs. carrots – 1” chunks – cook until tender

1 Green pepper and 1 onion – chopped and add to cooked carrots

 

Cook and simmer 1 can tomato soup, ½ cup vinegar, ½ cup oil, 1 cup sugar and Tsp. salt, pepper and dry mustard.

 

While still hot, cover carrots, pepper and onions.  Refrigerate.

 

Serve chilled.