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Categories:
carrots onion green pepper tomato soup salad oil sugar vinegar Worcestershire sauce mustard salt black pepper
Viewed: 71 - Published at: 7 years agoIngredients
- 3 lb. canned, drained carrots or 4 c. carrots, sliced and cooked
- 1 onion, chopped
- 1 green pepper, chopped
- 1 can tomato soup
- 1/2 c. salad oil
- 1 c. sugar
- 3/4 c. vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
Method
- Alternate layers of carrots, green pepper and onion.
- Make a sauce with soup, oil, sugar, vinegar, Worcestershire sauce, mustard, salt and pepper.
- Heat until well blended.
- Pour hot over vegetables and refrigerate several days before serving.
- Will keep 3 weeks.
- Try putting a few marinated carrots in a fresh salad.
