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Carrot Salad Recipe

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This recipe for Carrot Salad, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb carrots
2 medium onions
1 green pepper
1 can Campbell tomato soup
3/4 c cider vinegar
1/2 c peanut oil
1 tsp Worcestershire Sauce
1 tsp dry mustard
1/2 tsp salt
1/2 c sugar

Directions:
Directions:
Peel carrot's and cut into rings. Cook in boiling water until just tender; drain. Slice the onions into thin rings and add. Cut the green pepper into strips. All can of tomato soup, cider vinegar, peanut oil, Worcestershire sauce, and the rest of the ingredients. Chill.

 

 

 

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