Thick Round Carrot Salad

Thick Round Carrot Salad

Ingredients:
2 pounds carrots, cut in 1/3" thick rounds ¾ cup vinegar
1 large onion, diced 1 cup vegetable oil
1 large green pepper, diced 1 teaspoon salt

Directions:
1 (10 ¾ oz.) can tomato soup ½ teaspoon ground pepper
1 cup sugar 1 teaspoon dry mustard
Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions and green
pepper. Combine soup, sugar, vinegar, oil, salt, pepper, and mustard. Pour over carrots.
Refrigerate 24 hours. Yield: 12 servings.
French Dressing
Joyce Mueller