Carrot Salad
A family recipe for Carrot Salad from the Nelson Family Recipe Book.
AmericanOtherIntermediate480 minBy Northstar
Ingredients
Servings
4
- 2 lb carrots, cut in 1/3" thick rounds ¾ cup vinegar
- onion, diced
- 1 cup vegetable oil
- 1 large green pepper, diced 1 teaspoon salt
- 1 can tomato soup ½ teaspoon ground pepper, 10 ¾ oz.
- 1 cup sugar 1 teaspoon dry mustard
Instructions
- 1
Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions and green pepper. Combine soup, sugar, vinegar, oil, salt, pepper, and mustard. Pour over carrots. Refrigerate 24 hours. Yield: 12 servings.
Tags
soupnelson-family