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Copper Penny Carrot Salad
Ingredients
- 2 can Sliced carrots
- 1 x Sliced bell pepper
- 1 can Tomato soup
- 1/2 c. Sugar
- 1 tsp Prepared mustard
- 1 x Onion, sliced in rings
- 1 x Clove garlic, minced
- 1/2 c. Salad oil
- 2/3 c. Vinegar Salt & pepper to taste
Directions
- Drain carrots, pour into large bowl. Add in onions and bell pepper into bowl. Combine remaining ingredients, bring to boil. Pour over carrot mix, mix well and referigerate. The longer it marinates, the better it is.
- R.S.-Opelousas, La.
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