Salads:

Carrot Salad

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A medium onion can also be used.

Ingredients

1 (2 pound) package carrots, sliced and cooked
1 large onion, chopped
1 small green pepper, chopped
1 (15 ounce) can tomato soup
1 cup sugar
1 teaspoon dry mustard
1/2 cup vinegar
1/2 cup salad oil
Salt to taste

Instructions

Combine onion, green pepper, soup, sugar, dry mustard, vinegar, oil and salt and pour over carrots in a medium serving dish. Toss to coat and refrigerate overnight.

Marguerite Vens