Sweet and Tangy Carrot Salad
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4 csliced carrots, cooked until crisp/tender and drained
1 mediumgreen bell pepper, chopped
1 cchopped sweet onion
1 can(s)(10.5 ounces) concentrated tomato soup
1/2 cvegetable oil
3/4 capple cider vinegar
1 tspdry mustard
·salt and pepper to taste
How to Make Sweet and Tangy Carrot Salad
- 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.