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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Even folks who don't normally like carrots have gobbled this one up and asked for the recipe! Ingredients:
2 lb carrots, sliced & cooked to tender-crisp |
1 sm white onion, thinly sliced and separated into rings |
2 lg ribs celery, sliced thinly |
1 sm or 1/2 a large sweet pepper, cut in bite-sized pieces |
sauce |
1-10 oz can tomato soup |
1/2 c veg. oil |
1 tbs yellow hot dog mustard (i prefer dijon) |
1 c white sugar |
1/2 c white vinegar |
1 tsp salt |
1/2 tsp black pepper |
Directions:
1. Place vegetables in a large bowl.
2. Mix Sauce ingreds.
3. Pour over veggies.
4. Cover and refrigerate at least 8 hours, but making it the night before is even better. Stir occasionally. Keeps up to 1 week.
5. This salad gets better every day. When the veggies are gone, the left-over dressing is wonderful on a lettuce salad, very much like french dressing.
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