Pare and slice carrots 1/2" thick. Cook to a crisp done.
Combine soup, sugar, mustard, oil, vinegar, salt and pepper. Whip 5 minutes or put in blender.
Combine vegetables and pour on dressing. Marinate at least one hour. Serve chilled.
Will keep for a very long time in covered container in refrigerator. Experiment with different vinegars, different types of peppers.
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