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Categories:Viewed: 35 - Published at: 2 years ago
Ingredients
- 2 lb. sliced carrots, cooked al dente
- 1 onion, chopped
- 1 green pepper, chopped
- 1 can tomato soup (undiluted)
- 1/2 c. Wesson oil
- 1 tsp. Worcestershire
- 1 c. sugar
- 3/4 c. vinegar
- 1 tsp. prepared mustard
- salt and pepper (pinch)
Method
- Mix undiluted soup, oil, vinegar, mustard, Worcestershire, salt and pepper.
- Do not cook.
- Pour over carrots, onion and green pepper.
- Cover in bowl and refrigerate overnight.
- Will keep at least a week in refrigerator.