Recipe - Copper Penny Carrot Salad

2 cn Sliced carrots
1 Sliced bell pepper
1 cn Tomato soup
One half cup Sugar
1 teaspoon Prepared mustard
1 Onion, cut or sliced up in rings
1 Clove garlic, chopped
One half cup Salad oil
2/3 cup Vinegar
Salt & pepper to taste

Drain carrots, pour into large bowl. Add onions and bell pepper into
bowl. Combine remaining ingredients, bring to boil. Pour over carrot
mixture, mix well and referigerate. The longer it marinates, the better it
is.

R.S.Opelousas, La.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini