Copper Carrot Salad

Why I Love This Recipe

This is not only pretty, but it keeps a long time in the refrigerator.......

This makes a pretty large salad.

Ingredients You'll Need

2 qts. carrots, sliced or chunked
Cook to crisp-tender, drain & cool.

Add:
1 large red onion, sliced &
separated into rings
1 small (4 oz.) can sliced
mushrooms, drained
1 green pepper, chopped
some celery, chopped

Mix together:
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. worcestershire sauce
1/2 tsp. pepper
1 can condensed tomato soup
1 c. sugar
1 tsp. salt
1 tsp. prepared mustard
Pour over vegetables and chill overnight.

Questions, Comments & Reviews