Summer Salad

Serves: 10
Total Calories: 198


6 scallion cut in 1/2 -inch pieces
2 pounds carrots thick sliced and cooked
1 1/2 green bell peppers sliced
1 cup sugar
3/4 cup cider vinegar
1 (10 1/2-ounce) can tomato soup
1/2 cup vegetable oil
1 teaspoon mustard prepared
1 teaspoon Worcestershire sauce
Few grinds fresh pepper
Salt to taste


Prepare vegetables and put into large glass jar or covered refrigerator dish. Mix other ingredients and pour over vegetables assuring that all surfaces are covered. Let marinate in refrigerator for 24 hours before serving.

Nutritional Facts:

Serves: 10
Total Calories: 198
Calories from Fat: 96

This Summer Salad recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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