Carrot Salad

Cook the following for 5 minutes, till just cooked but still crunchy:-

6 carrots Julienned, 1 cup of green beans & 2 onions chopped fine.

Bring to the boil the following ingredients and pour over the veges while hot:-

1/2 cup oil, 1/2 cup white vinegar, 1 cup of sugar &  450ml tin of tomato soup.

Leave to cool, serve cold.

Keeps well in the refrigerator.

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