Carrot Salad
(This recipe courtesy of Elizabeth Bateman of Hampton,
							 Ontario)
- 2 lb carrots
- 1 can tomato soup
- 3/4 cup
							 vinegar
- 1 cup sugar
- 1 cup salad oil
- 1 tsp dry mustard
- 1 tsp
							 salt
- 1/2 tsp pepper
- 1 onion sliced in rings
- 1 green pepper,
							 slivered


Cook carrots until just tender. Combine soup, vinegar,
							 sugar, salad oil, mustard, salt, pepper and whip until blended. Add the
							 carrots, onion and green pepper and let marinate in the fridge for a few hours.
							 Serves 4.