Carrot Picnic Salad

/Carrot Picnic Salad

Carrot Picnic Salad

 5 ½ cups carrots, or 2 lbs
 green onions, a few or one large one
 ½ cup green pepper
 ½ cup celery
Dressing
 1 cup tomato soup, or 1 can
 ½ cup vinegar
 ½ cup oil
 ¾ cup sugar
 ½ tsp salt
 pepper, a dash

1

Bring all dressing ingredients to a boil and pour over vegetables.
Refrigerate overnight. Keeps up to 3 week in fridge.
Can be served hot or cold.
Optional additions:
green beans, chickpeas, shredded cabbage, toasted walnuts, sunflower seeds, parsley, etc.

Ingredients

 5 ½ cups carrots, or 2 lbs
 green onions, a few or one large one
 ½ cup green pepper
 ½ cup celery
Dressing
 1 cup tomato soup, or 1 can
 ½ cup vinegar
 ½ cup oil
 ¾ cup sugar
 ½ tsp salt
 pepper, a dash

Directions

1

Bring all dressing ingredients to a boil and pour over vegetables.
Refrigerate overnight. Keeps up to 3 week in fridge.
Can be served hot or cold.
Optional additions:
green beans, chickpeas, shredded cabbage, toasted walnuts, sunflower seeds, parsley, etc.

Carrot Picnic Salad
2019-04-12T13:33:12-07:00