Mom's Carrot Salad

Course : Salads
Serves: 4
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2 pounds carrots -- sliced
1 large onion -- diced
1 medium green pepper -- diced
1 cup sugar
1 cup oil -- (can use less)
3/4 cup vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 can tomato soup

Preparation / Directions:

Cook carrots until tender. Mix sugar, oil, vinegar, mustard, salt and tomato soup in saucepan. Bring to a boil. Pour over the carrots. Add onion and green pepper. Mix lightly. Cover and refrigerate 24 hours. Serve cold.


Nutritional Information:

810 Calories (kcal); 56g Total Fat; (59% calories from fat); 3g Protein; 82g Carbohydrate; 0mg Cholesterol; 780mg Sodium

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