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Carrot Salad

Ingredients

  • 2 lbs. sliced carrots, cooked until tender-crisp, drained and cooled
  • 1 chopped green pepper
  • 1 1/2 cup chopped celery
  • 1 large onion, sliced
  • 1 can tomato soup
  • 3/4 cup sugar
  • 1/2 cup salad oil
  • 1 teaspoon salt
  • 3 Tbsp. lemon juice
  • 1 scant tsp. dry mustard

Instructions

Combine soup, sugar, oil, salt, lemon juice and mustard. Pour over vegetables and let stand overnight.

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