Ingredients:
2 lbs carrots, sliced
1 green peppers, diced
1 onions, grated
2 stalks celery, diced
1 (10 3/4 ounce) cans condensed tomato soup, undiluted
1/2 cup water
3/4 cup sugar
1/2 cup salad oil
2/3 cup vinegar
2 tablespoons cornstarch
2 tablespoons water
Directions:
Cook carrots in salted water until crisp-tender.
Rinse under cold water to stop cooking then drain well and let cool.
Combine tomato soup, 1/2 cup water, sugar, oil, and vinegar in medium saucepan.
Bring ingredients to a boil.
Mix cornstarch and water (2 Tbsp.) until cornstarch is dissolved.
Add to dressing mixture in saucepan while whisking or stirring until completely combined.
Allow dressing to cool.
Add dressing to carrots, onion, and celery and mix well.
Keeps for about a week in the fridge.
Servings: 10
Time preparation: 10 min.
Time total: 30 min.