Carrot Salad

Tangy carrot salad - great as a side dish with barbequed steak or chicken. A good, yet inexpensive pot-luck dish.

• Ready In: 15 mins
• Serves: 10

Ingredients

• 2  lbs carrots
• 1  large onion, sliced into thin rings
• 1  can  tomato soup
• 3⁄4 cup sugar
• 1⁄2 cup canola oil (or vegetable)
• 3⁄4 cup white vinegar
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1  teaspoon celery seed

Directions

1. Slice carrots thinly and boil in salted water or steam until crisp-tender.
2. Add sliced onion to carrots and set aside.
3. Combine undiluted soup, sugar, oil, vinegar, salt, pepper and celery seed.
4. Bring to boil.
5. Pour hot mixture over vegetables.
6. Cool, cover and refrigerate.
7. Keeps well for a week or so.