Carrot Salad

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  •   3 lbs    Carrots cleaned & sliced
  •        1    Onion quartered & sliced
  • ½ cup    Green Pepper in strips
  •  1 can    Tomato Soup, condensed
  • ½ cup    Cider Vinegar
  • ½ cup    Sugar
  • ½ cup    Salad Oil
  •              Salt
  •              Pepper


Cook the carrots until just tender, drain and rinse in cold water.
Combine carrots with raw onion and peppers into a bowl.
Mix vinegar, sugar, oil and tomato soup in a pot.
Bring to a boil and cook until sugar is dissolved.
Pour hot mixture over the vegetables.

Chill overnight before serving.

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