- Overnight
penny carrot salad
-
- Heat until
dissolved:
1 can tomato soup
- ¼ c
vinegar
- ½ c
sugar
- ½ t dry
mustard
- 1 t
salt
- Mix in:
6 C (1 #) carrots sliced like
pennies,
cooked 10 minutes (still
firm)
- 1 green bell
pepper chopped
- 1 onion
chopped
-
- Chill overnight
or longer.
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TIPS
Keeps well in fridge for
weeks
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