CARROT SALAD

CARROT SALAD

2 – 3 Lbs. carrots – 1” chunks – cook until tender

1 Green pepper and 1 onion – chopped and add to cooked carrots

Cook and simmer 1 can tomato soup,½ cup vinegar,½ cup oil,1 cup sugar and Tsp. salt,pepper and dry mustard.

While still hot,cover carrots,pepper and onions.  Refrigerate.

Serve chilled.