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Carrot Salad


3 to 4 pounds of carrots
1 can of tomato soup
3/4 cup of sugar
3/4 cup of oil
3/4 cup of white vinegar
1/2 teaspoon of black pepper
1/2 teaspoon of salt
1 teaspoon of dry mustard
1 medium size pepper sliced and diced
1 medium size onion sliced and diced
Fresh parsley


Mix all the ingredients together. Cook until warm and mixed well. Let the mixture cool while you prepare the carrots.

Cook the carrots then cool and slice them. Add both together and refrigerate over night. Stir a few times after the salad is in the refrigerator to make sure the carrots are covered with the sauce.

Garnish with some fresh parsley just before serving.


feeds 8 or more

Nutritional Information Per Serving

no nutrition information available

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