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Title: Mom's Carrot Salad
Categories: Salad Vegetable Easy
Yield: 4 Servings
| 2 | lb | Carrots, sliced |
| 1 | lg | Onion, diced |
| 1 | Green Pepper, diced | |
| 1 | c | Sugar |
| 1 | c | Oil (can use less) |
| 3/4 | c | Vinegar |
| 1 | ts | Dry Mustard |
| 1 | ts | Salt |
| 1 | cn | Tomato Soup |
Cook carrots until tender. Mix sugar, oil, vinegar, mustard, salt and tomato soup in saucepan. Bring to a boil. Pour over the carrots. Add onion and green pepper. Mix lightly. Cover and refrigerate 24 hours. Serve cold. Typed for you by Sandi Cutright.
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