Categories: vegetables

Ingredients

• 2 lbs carrots- cut Juliann and cooked until barely tender
• green pepper cut into strips or rings
• celery sliced diagonally and cooked until just tender
• onion cut into rings
• 1 c sugar
• 1 can tomato soup
• 1/2 c vinegar
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 c salad oil
• 1 tsp black pepper

Directions

1. Combine sugar, tomato soup, vinegar, mustard, salt, salad oil, black pepper. Cook until heated through. Add vegetables. Stir together. Refrigerate overnight.

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