PENNY CARROT SALAD|
2 lb. carrots
1 large onion, diced
1 green pepper, diced
1 can tomato soup
1/4 c. tarragon vinegar
1/2 c. oil
1 c. sugar
salt and pepper to taste
1 to 2 tsp. prepared mustard
1 Tbsp. Worcestershire sauce
Slice carrots and cook until tender, drain. Add onion
and green pepper to carrots. Mix the remaining ingredients
together. Pour over carrots, onion and green pepper. Mix
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