Recipe By : Dear S.O.S., The Los Angeles Times/Bob b1744
Serving Size : 6 Preparation Time :0:00
Categories : Carrots Side Dishes
Onions Peppers
Tried
Amount Measure Ingredient -- Preparation Method
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2 pounds carrots -- peeled and sliced
10 ounce can tomato soup
3/4 cup sugar
3/4 cup wine vinegar
1/4 cup oil
1 teaspoon prepared mustard
1 large onion -- diced
1 medium green pepper -- diced
4 stalks celery -- diced
salt and pepper -- to taste
Cook carrots in boiling water just until tender. Drain and set aside. Combine
soup, sugar, vinegar, oil, mustard, onion, green pepper and celery. Season to
taste with salt and pepper. Heat and stir to boiling. Reduce heat and simmer
for 10 minutes. Pour over drained carrots.
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Serving Ideas : Serve hot or refrigerate for salad.
