Recipe number 17798 is

Copper Penny Carrot Salad



The ingredients are:
2 can Sliced carrots 1 Sliced bell pepper 1 can Tomato soup 1/2 cup Sugar 1 tsp Prepared mustard 1 Onion, sliced in rings 1 Clove garlic, chopped 1/2 cup Salad oil 2/3 cup Vinegar Salt & pepper to taste

The recipe yield is:
1 Servings

Info:
Drain carrots, pour into large bowl. Add onions and bell pepper into bowl. Combine remaining ingredients, bring to boil. Pour over carrot mixture, mix well and referigerate. The longer it marinates, the better it is. R.S.--Opelousas, La.

Note:
Salads



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