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Categories:Viewed: 4 - Published at: 7 years ago
Ingredients
- 2 lb. carrots
- 1 green pepper, cut up fine
- 1 can tomato soup
- 1/2 c. vinegar
- 1/2 tsp. salt
- 1 tsp. mustard
- 1 medium onion, chopped
- 1 c. sugar
- 1 tsp. Worcestershire sauce
- 1/2 c. salad oil
Method
- Cook carrots until tender with salt water.
- Slice thin and drain.
- Mix all together and refrigerate overnight.