- 2 pounds carrots, sliced
- 1 stalk celery, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 (10.75 ounce) can condensed tomato soup
- 1/3 cup vegetable oil
- 1/2 cup distilled white vinegar
- 2/3 cup white sugar
- Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
- In a mixing bowl combine the celery, green pepper, carrots and onion.
- Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
03/18/2017
recipepes.com
copper penny, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
