This recipe for Carrot Salad, by Yvonne Holmes, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 c. cooked carrots (sliced) I steam them 1 green pepper 1 medium onion (chopped) or green onion 3/4 c celery (chopped) 1 can concentrated tomato soup 1 c sugar 1/2 c salad oil 1/4 c vinegar 1 t salt 1 t black pepper 1/2 dry mustard or 1 t prepared mustard 1 t Worcestershire sauce
Combine all ingredients refrigerate for 8 hours.
This was my favorite salad on my birthday that mom made every year.
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