Contributor: Frankleen Cozzens
CC Original
"A big salad that keeps well."
5 cups cooked carrots cut in chunks
1 sliced onion
1 green pepper cut in strips
1 can tomato soup
1/2 cup salad oil
3/4 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp salt
1 tsp pepper
1 tsp basil
1 tsp celery seed
1 tsp Worcestershire
Marinate at least 7 or 8 hours before serving.
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