Copper Penny Carrot Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 can: Sliced carrots,
1: Sliced bell pepper,
1 can: Tomato soup,
1/2 cup: Sugar,
1 tsp: Prepared mustard,
1: Onion, sliced in rings
1 Clove: garlic, chopped
1/2 cup: Salad oil,
2/3 cup: Vinegar,
Salt & pepper to taste,
Directions:
Drain carrots, pour into large bowl. Add onions and bell pepper
into bowl. Combine remaining ingredients, bring to boil. Pour over
carrot mixture, mix well and referigerate. The longer it marinates,
the better it is.
R.S.--Opelousas, La.
Source from luhu.jp
into bowl. Combine remaining ingredients, bring to boil. Pour over
carrot mixture, mix well and referigerate. The longer it marinates,
the better it is.
R.S.--Opelousas, La.
Source from luhu.jp
Tags
Salads