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Carrot Salad #1

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CATEGORY CUISINE TAG YIELD
Salad 20 Servings

INGREDIENTS

4 lb Boiled carrots; fresh or canned; i like half and half
2 Bell peppers; sliced in rings
2 Onions; sliced in rings
2 cn Tomato soup
1 c Salad oil
1 1/2 c Sugar
1 1/2 c Vinegar
2 ts Yellow mustard
2 ts Salt
2 ts Pepper

INSTRUCTIONS

Mix and marinate for at least 8 hours before serving. Serves 20.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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