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carrots green pepper onion Campbells tomato soup salt salad oil sugar cider vinegar dry mustard Worcestershire sauce
Viewed: 112 - Published at: 3 years agoIngredients
- 2 lb. carrots
- 1 small green pepper
- 1 medium onion
- 1 can Campbell's tomato soup
- salt and pepper
- 1/2 c. salad oil
- 1 c. sugar
- 3/4 c. cider vinegar
- 1 tsp. dry mustard
- 1 tsp. Worcestershire sauce
Method
- Slice carrots and boil in salt water until fork-tender. Drain.
- When cool, alternate layers of carrots, pepper rings and onion slices (slice thin).
- Make a marinade of remaining ingredients.
- Blender is ideal.
- Pour mixture over vegetables and refrigerate either in jar or covered dish.
- Store in refrigerator.
