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Carrot Salad

1 onion
1 green pepper
1/2 cup finely chop parsley
1 can tomato soup, undiluted
1 tsp. prepared mustard
3/4 cup white vinegar
1/2 cup salad oil
1/3 cup sugar
1/2 tsp. salt
1 tsp. Worcestershire® sauce
8 cups diced carrots
Boil 8 cups of diced carrots for 8 minutes.
While carrots are boiling, add all other ingredients into a large bowl.
When carrots have boiled, drain, add to sauce, and mix.
Will keep in refrigerator for 4 weeks.




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