| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 8 | Servings | ||
INGREDIENTS
| 3 | cn | Carrots, fresh sliced |
| 1 | lg | Onion, sliced in rings |
| 1 | Green pepper, sliced | |
| 1 | c | Sugar |
| 1/2 | c | Vinegar |
| 1 | cn | Tomato soup |
| Salt and pepper |
INSTRUCTIONS
Cover and marinate a few hours or overnight. A bit of thyme tastes good in this too. Use the 16 oz. sized cans of carrots, drained. Randy Rigg
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