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Marinated Carrot Salad

Marinated Carrot Salad

  • 5 cups carrots, sliced and cooked until slightly firm (about 5 minutes) – not overcooked and mushy
  • 1 sweet onion, thinly sliced
  • 1 green pepper, chopped

Combine above ingredients and set aside


  • 1 tsp. salt
  • One-half tsp pepper
  • 1 10 oz can tomato soup
  • One-half cup salad oil
  • Three-fourths cup white sugar
  • One-fourth cup brown sugar
  • One-half cup vinegar
  • 1 tsp. dry mustard1 tsp Worcestershire sauce

Mix dressing and pour over vegetables. Let marinate in a 2 quart casserole with lid overnight in the refrigerator.

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