2 lb. carrots
1 large bell pepper, chopped
1 small jar sweet pickled
1 can tomato soup
1/3 c. salad oil
1/3 c. vinegar
Peel carrots, slice thin and cook for about 5 minutes,
drain. Mix remaining ingredients and bring to a boil. Pour
over carrots and stir until well mixed. Will keep six weeks or
longer in refrigerator. Can add cauliflower.
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