2 cans sliced carrots
1 onion sliced
1 bell pepper sliced
Sauce:
1 can tomato soup
1/2 - 1 cup sugar
1/4 - 1/2 cup oil
1/2 - 3/4 cup vinegar
1 t. each salt, pepper, mustard
Mix carrots, onions, and peppers. Bring sauce mixture to a boil and pour over carrots. Refrigerate for 24 hours before serving.
No comments:
Post a Comment