Tyna’s Cool Carrot Salad
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1 Medium Onion, thinly sliced
1 Green Pepper, thinly sliced
1 Can Tomato Soup
1 Cup Vegetable Oil
3/4 Cup Cider Vinegar
3/4 Cup Sugar
1 Teaspoon Dry Mustard
1 Teaspoon Salt
1/2 Teaspoon Pepper
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Peel carrots and cook whole until cooked but firm. Drain, cool and slice into 1/4” slices. Separate onion and green pepper into rings and place vegetables in a large bowl.
Combine the remaining ingredients in a blender until well mixed. Pour over vegetables, toss lightly and marinate overnight. Toss and serve in a small bowl with some of the dressing.
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