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Categories:
carrots onion green pepper tomato soup salad oil vinegar sugar mustard salt pepper celery salt basil Worcestershire sauce
Viewed: 37 - Published at: 9 years agoIngredients
- 5 c. sliced, cooked carrots
- 1 thinly sliced onion
- 1 thinly sliced green pepper
- 1 can condensed tomato soup
- 1/2 c. salad oil
- 3/4 c. vinegar
- 3/4 c. sugar
- 1 tsp. prepared mustard
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. celery salt
- 1 Tbsp. basil leaves
- 1 tsp. Worcestershire sauce
Method
- Cook carrots in salted water until just tender; drain and cool.
- Combine the remaining ingredients.
- Add the carrots and let stand at least 12 hours before serving.
- Serve cold.
- Keeps in refrigerator for about 2 weeks.
