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"This recipe has been handed down through the generations. It is scrumptious warm or bloodless and could make a carrot lover out of anyone. I use either pre-reduce carrot coins or baby carrots from the grocery store. Yummy!"
- 2 pounds carrots, sliced
- 1 inexperienced bell pepper, seeded and diced
- 1 small onion, diced
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
- 1 (10.Seventy five ounce) can condensed tomato soup
- 3/four cup sugar
|Prep : 15M||Cook : 16M||Ready in : 30M|
- Place the carrots in a saucepan with enough gently salted water to cowl. Bring to a boil, and cook dinner until nearly carried out, approximately five mins relying on how thick you slice them. Drain, and transfer to a big bowl. Add the bell pepper and onion to the bowl with the carrots.
- While the carrots are cooking, integrate the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the new dressing over the greens. Serve without delay, or save within the refrigerator in a covered box and serve inside 1 week.
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