Ingredients
- 1 lb. carrots, sliced
- 1 head cauliflower
- 3-5 stalks of celery, cut up
- 1 can tomato soup
- 3/4 cup sugar
- 1/2 cup salad oil
- 3/4 cup cider vinegar
- 1/4 tsp. dill weed
- 1 large onion, chopped
- 1 tsp. salt
- 1/2 tsp. pepper
Directions
Break cauliflower into small pieces. Cook first three ingredients until almost done. While they are cooking, heat remaining ingredients to boiling. Simmer gently. When the vegetables reach tender-crisp, drain. While they are warm, pour marinate over them. Refrigerate. Let set overnight before serving.
By Robin from Washington, IA
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