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
well. Refrigerate. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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