Tangy Carrot Salad

Ingredients

• 4 cups sliced carrots (1/8-inch thick)
• 4 cups diced carrot
• 1 Spanish onion, sliced paper thin
• 1 green bell pepper, cut into thin strips
• 1 (10.75 ounce) can condensed tomato soup with basil and oregano
• 3/4 cup white vinegar
• 1/2 cup vegetable oil
• 1/3 cup white sugar
• 1 teaspoon prepared yellow mustard
• 1/2 teaspoon salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of boiling water to a boil, add the 4 cups sliced carrots, and cook 5 to 6 minutes until just tender-crisp. Drain well and let cool.

2. Meanwhile, whisk together the condensed tomato soup, white vinegar, vegetable oil, white sugar, prepared yellow mustard, and salt in a large bowl until smooth.

3. Add the 4 cups diced carrot to the same pan of boiling water and cook 2 to 3 minutes until crisp-tender. Drain and cool.

4. In a large bowl, combine the cooked sliced carrots, cooked diced carrot, paper-thin Spanish onion slices, and green bell pepper strips.

5. Pour the dressing over the vegetables and toss well to coat evenly.

6. Cover and refrigerate for at least 4 hours or overnight, stirring once or twice, so the flavors blend.

7. Give the salad a final stir before serving cold.