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Carrot Salad

Category: Soups & Salads


5 cups sliced, partially cooked carrots
1 med. onion, chopped
1 green pepper chopped
1 can tomato soup
1 cup sugar
1/2 cup salad oil
1 tsp. dry mustard
3/4 cider vinegar
1 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. pepper


Place all ingredients in a kettle except the carrots, onion and green pepper. Bring this to a boil until the sugar is dissolved. Cook thefresh carrots about 15 minutes until they are soft, but not soggy. Drain. Combine with the other ingredients in a large bowl. Marinateat least 12 hours.

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