Carrot Salad
A family recipe for Carrot Salad from the Nelson Family Recipe Book.
AmericanOtherIntermediate480 minBy Northstar
Ingredients
Servings
4
- 2 pounds carrots, cut in 1/3" thick rounds
- 1 large onion, diced
- 1 large green pepper, diced
- 1 (10 ¾ oz.) can tomato soup
- 1 cup sugar
- ¾ cup vinegar
- 1 cup vegetable oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon dry mustard
Instructions
- 1
Bring carrots to boil in salted water; boil 5 minutes.
- 2
Drain; cool.
- 3
Add onions and green pepper.
- 4
Combine soup, sugar, vinegar, oil, salt, pepper, and mustard.
- 5
Pour over carrots.
- 6
Refrigerate 24 hours.
Tags
soupamericannelson-family