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Categories:Viewed: 92 - Published at: 6 years ago
Ingredients
- 5 c. raw, sliced carrots
- 1 green pepper
- 1 medium onion
- 1/2 c. salad oil
- 1/2 c. sugar
- 1 tsp. prepared mustard
- 1 tsp. Worcestershire
- 1 (10 1/2 oz.) can condensed tomato soup
- 3/4 c. vinegar
- 1 tsp. salt
- 1 tsp. pepper
Method
- Cook sliced carrots; drain and let cool.
- Slice onion and pepper in rings.
- Mix all other ingredients together and pour over vegetables.
- Refrigerate at least 12 hours or longer.
- These will keep at least 2 weeks.