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Carrot Salad

2 lbs. carrots
2 onions
1 large green pepper
1 cup sugar
1 can tomato soup
1/2 cup salad oil
1 teaspoon salt
1 teaspoon pepper

- Clean, peel, and cut carrots into bite size pieces. Cook until tender. Cool. Combine drained cooked carrots with onion (sliced in circles) and green pepper (cut in small bite size pieces) in large bowl. Combine remaining ingredients in a sauce pan and bring to boil, stitting to dissolve sugar. Pour hot mixture over vegetables and cool. Cover and chill overnight.
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon