Shelly's Recipe

CARROT SALAD

Category: Salad

Par boil 6 cups carrot coins, 5-7 minutes; drain and set aside.

In a 2-quart serving dish mix together:

1 (10 oz) can condensed tomato soup
1 white onion, cut into rings
1 green pepper, cut into strips
1 jalapeno pepper, cut in rings
2 cloves garlic, minced
1 tsp dry mustard
1/4 cup sugar (or less)
1/2 tsp salt
1/4 cup cider vinegar
1/4 cup vegetable oil

Add the carrot coins to the soup mixture, toss lightly to coat. Cover tightly with plastic wrap and let marinate for at least 8 hours or overnight, tossing once or twice; drain if necessary. Serves 6.