Ingredients

  • 2 pounds carrots, peeled, sliced in 1/8" rounds
  • 1 green bell pepper, thinly sliced
  • 1 sweet onion, sliced
  • 1 can tomato soup
  • ¼ cup salad oil
  • ¼ cup sugar
  • ¼ cup rice wine vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon dijon mustard

Directions

Steam carrots until almost tender--still a little crunchy. Drain. Mix with vegetables and make a marinade of the soup, oil, sugar, vinegar, worcestershire, and mustard. Marinate overnight.

Categories
carrots, salad
Keywords
carrots, salad

Source

Karen Gaddy

Servings/Yield

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