Carrot Salad

Author

Hazel

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Recipe

Hot Marinade

Measurements	Ingredients
1 can	Tomato Soup
$\frac{3}{4}$ cup	Sugar
$\frac{1}{2}$ cup	Oil
1 t.	Mustard
1 t.	Worcestershire Sauce
$\frac{1}{2}$ cup	Vinegar
1 t.	Salt
1 t.	Pepper

Salad

Measurements	Ingredients
2 lbs	Carrots
1	medium Onion
1	Bell Pepper

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Instructions

1. Peel, slice and cook carrots without salt until tender
2. Drain well and mix with sliced onion and diced green pepper
3. Bring Ingredients for hot marinade to a boil
4. Cover carrot mixture with hot marinade
5. Chill over night

Note

I use frozen round carrots from Ranch market

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