Ruth's Carrot Salad
- 1 (2 lb) package carrots
- 1 onion
- 1 green pepper
- 1 (10 ounce) can tomato soup
- 1 cup sugar
- 12 cup salad oil
- 1 cup cider vinegar
- Peel and slice Carrots 1/4 inch thick.
- Thinly slice onion and green pepper.
- Steam sliced carrots in a small amount of water until barely done.
- Drain and cool.
- Add all other ingredients, do not dilute the tomato soup.
- Mix well and marinate overnight in the refrigerator.
- Will keep 2-3 weeks.
carrots, onion, green pepper, tomato soup, sugar, salad oil, cider vinegar
Taken from www.food.com/recipe/ruths-carrot-salad-438804 (may not work)