Description

Carrot Salad:

3 to 4 cups cooked sliced carrots or 2 tins samll carrots cut up
1 green pepper
1 onion
1 stalk of celery

Mix together:

1/2 cup salad oil
1/2 cup of white vinegar
1/4 cup white sugar
1/4 tsp pepper
1/2 tsp salt
1/2 tsp dry mustard
1/2 tin tomato soup

Pour over vegetables, mix well and refridgerate for 24 hours before serving.

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