1 can 10 oz tomato soup
1 c sugar
1/2 c vinegar
1/2 c vegetable oil
1 tsp salt
1 tsp dry mustard
4 lbs carrots, peeled and sliced
1 large onion, diced
1 large green pepper, diced
Combine tomato soup, sugar, vinegar, oil, salt and mustard in a saucepan and bring to a boil. Pour the hot dressing over carrots, onion and green pepper. Marinate 24 hours. Salad will keep in refrigerator for 2 weeks. Makes 12-16 servings.
I used my Pampered Chef cutter, the carrots
are so much cuter when cut like this
I like to store my cut ingredients in a large
Bring soup mixture to a boil before pouring over
carrots, onions and green pepper.
Source; Lion House Recipes