1 can tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 tsp salt
1 tsp dry mustard
4 pounds carrots, sliced and cooked
1 large onion, cut into thin rings
1 large green pepper, diced
Combine 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. Serve hot or cold. Salad will keep up to two weeks in refrigerator. Makes 12-16 servings.
Shelley suggested we halve the carrots to two pounds and make the rest of the recipe the same. I will always make it this way in the future. I might even cut back a bit more on the carrots. This dish needs to marinate in plenty of the sauce -- ideally, to cover.
ReplyDeleteUpdate: after it set awhile, it all settled and there is PLENTY of sauce to cover. Might even be able to add a few more carrots.
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