 | | Directions |
- In a medium sauce pan, boil carrots for 5-10 minutes or until they reach a crisp-tender state. Drain carrots.
- Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat. Bring to a boil. Remove from heat and add the tomato soup.
- Mix the carrots, onion, and bell pepper together in a large serving dish and pour the sauce over the vegetables. Stir gently to combine and refrigerate overnight.
*This salad will keep for up to 6 weeks in the refrigerator. |
|
|
Prep Time: 20 minutes
Cook Time: 10 minutes
Container: Large Serving Dish
|  | | Ingredients | | - | | 1 cup sugar |
| - | | 1 cup white vinegar |
| - | | 1 cup vegetable oil |
| - | | 1 teaspoon dry mustard |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon ground black pepper |
| - | | 1 10 3/4 oz. can of tomato soup |
| - | | 2 pounds carrots, peeled and sliced |
| - | | 1 medium onion, sliced into rings |
| - | | 1 green bell pepper, coarsely chopped |
| |
| |
