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Carrot Salad

Dessert.Master's picture
Ingredients
  Carrots 2 Pound
  Green pepper 1 Small, cut into rings
  Onion 1 Medium, sliced
  Tomato soup 1 Can (10 oz)
  Salad oil 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Vinegar 3⁄4 Cup (12 tbs)
  Prepared mustard 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
Directions

Slice and boil carrots in salted water until tender.
When cool, alternate layers of carrots, pepper rings and onion slices.
Beat remaining ingredients well with beater until completely blended.
Pour over vegetables.
Refrigerate.
May be prepared several days ahead.
May be served hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday

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