Oriental Carrots

Serves: 6
Total Calories: 408


1 can tomato soup
1/2 cup oil
1 cup (scant) sugar
1/2 cup vinegar
1 teaspoon (scant) salt
1/4 teaspoon pepper
1 teaspoon prepared mustard
5 cups sliced cooked peas and carrots
1 medium onion, finely chopped
1 green bell pepper, finely chopped


Combine tomato soup, oil, sugar, vinegar, salt, pepper, and mustard in saucepan. Simmer until sugar is dissolved, stirring constantly. Combine carrots, onion, and green pepper in bowl; mix well. Pour tomato soup mixture over vegetables. Marinate, covered, overnight in refrigerator. May serve cold or hot

Nutritional Facts:

Serves: 6
Total Calories: 408
Calories from Fat: 180

This Oriental Carrots recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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