Copper Penny Carrot Salad
Yield: 1 Servings
2 cn Sliced carrots 1 Sliced bell pepper 1 cn Tomato soup 1/2 c Sugar 1 ts Prepared mustard 1 Onion, sliced in rings 1 Clove garlic, chopped 1/2 c Salad oil 2/3 c Vinegar Salt & pepper to taste Drain carrots, pour into large bowl. Add onions and bell pepper into bowl. Combine remaining ingredients, bring to boil. Pour over carrot mixture, mix well and referigerate. The longer it marinates, the better it is. R.S.--Opelousas, La.