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Carrot Salad

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 5 cups fresh carrot s, peeled and sliced.

    2. 1/2 cup oil

    3. 3/4 cup vinegar

    4. 1 can Campbell's Tomato Bisque soup

    5. 1 cup sugar

    6. 1 tsp. peppter

    7. 1 tsp. mustard

    8. 1 tsp. Worcestershire sauce

    9. 1 tsp. salt

    10. 1 onion (yellow) sliced

    11. 1 green pepper , sliced

    Instructions Jump to Ingredients ↑

    1. Boil the carrots until tender, set aside. Combine and bring to a boil, oil, vinegar, soup, sugar, pepper mustard, Worcestershire and salt. After mixture comes to a boil, stir in onion and peppers. Pour the mixture over the carrots and stir. Best made a day or two ahead so flavors have a chance to blend. Refrigerate in a covered container up to two weeks. May be reheated or served cold.

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