This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Ingredients
- 2 pounds carrots , sliced
- 1 green bell pepper , seeded and diced
- 1 small onion , diced
- 0.5 cups white vinegar
- 0.25 cups vegetable oil
- 1 can condensed tomato soup , 10.75 ounce
- 0.75 cups sugar
Instructions
-
1
Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
-
2
While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Nutrition Facts
Per serving
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