My mother-in-law used to buy a salad much like this at a local farmer's market. After searching many places for a similar recipe, I finally found one in a spiral-bound fund raising cookbook published by a local church. After tweaking it some, I finally got the taste I was looking for!
prep time5 Min
cook time10 Min
sliced carrots, cooked until crisp/tender and drained
green bell pepper, chopped
chopped sweet onion
(10.5 ounces) concentrated tomato soup
apple cider vinegar
salt and pepper to taste
How To Make
In a large bowl, combine the cooked carrots, green pepper and onion.
In a separate bowl, combine the soup, sugar, oil, vinegar, mustard, salt and pepper.
Mix until well combined. Pour over the vegetables and mix well.
Cover and marinate in refrigerator overnight. Serve cold.
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