Marinated Carrot Salad
Cook till tender, but firm. Drain and cool.
- 2 green peppers, chopped or in rings
- 2 onions, in rings
- salt and pepper to taste
- 1 cup tomato soup, undiluted
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/2 cup oil
Beat dressing ingredients together. Pour over vegetables and refrigerate overnight. Yum!
By Robin from Washington, IA
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