tangy-carrot-salad.json

{
    "directions": [
        "Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.",
        "Gently toss Spanish onion and green bell pepper together with carrots.",
        "Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.",
        "Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely."
    ],
    "ingredients": [
        "4 cups sliced carrots (1/8-inch thick)",
        "4 cups diced carrot",
        "1 Spanish onion, sliced paper thin",
        "1 green bell pepper, cut into thin strips",
        "1 (10.75 ounce) can  condensed tomato soup with basil and oregano",
        "3/4 cup white vinegar",
        "1/2 cup vegetable oil",
        "1/3 cup white sugar",
        "1 teaspoon prepared yellow mustard",
        "1/2 teaspoon salt"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Tangy Carrot Salad",
    "url": "http://allrecipes.com/recipe/220845/tangy-carrot-salad/"
}