This is a nice change from regular carrots. Works well with a barbecue.
prep time35 Min
How To Make
Scrape and cut carrots into bite size pieces. Cook until tender; do not overcook. Drain.
Combine tomato soup, cooking oil, sugar, vinegar, salt, and pepper, bring to a boil. Beat with an egg beater.
To the drained carrots, add 1/2 large green pepper, cut in small pieces, and 1 medium onion, cut.
Pour soup mixture over and mix well. Refrigerate over night. Serve chilled.
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