Carrot Salad

Posted by Donna:



At a recent fellowship meal at our church, one of the ladies made this salad. It's really very good. I'm glad she made it---just to remind me to start making it again. These old recipes are hard to beat.


Carrot Salad

1 small onion, chopped (I prefer purple onion---the amount of onion can be suited to the individual. I'm usually prone not to put as much as recipes call for.)
1 green pepper, chopped
1 can tomato soup
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tsp. dry mustard
pepper to taste
salt (opt.)
2 lb. carrots, sliced, cooked, and cooled

Combine all the ingredients, except the carrots in a saucepan.
Bring to a boil.
Add the cooked and cooled carrots, mixing well.

Cover and refrigerate overnight.

Enjoy.