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.