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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 2 lb. carrots, sliced
- 1 small bell pepper
- 1 medium onion
- 1/2 c. vegetable oil
- 1 tsp. mustard
- 1 can tomato soup
- 3/4 c. vinegar
- 1 Tbsp. Worcestershire sauce
Method
- Boil carrots only until tender.
- They should be crisp.
- Do not overcook.
- Mix the remaining ingredients and carrots.
- Let stand overnight.
- They will keep a long time in the refrigerator.
- Serve them cold with your meal.