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Categories:
carrots sugar salt pepper Worcestershire onions tomato soup vinegar dry mustard green pepper salad oil
Viewed: 14 - Published at: 9 months agoIngredients
- 2 lb. carrots
- 1/2 c. sugar
- 1 tsp. salt
- dash of pepper
- 1 Tbsp. Worcestershire
- 2 small sliced onions
- 1 can tomato soup
- 1/2 c. vinegar
- 1/4 tsp. dry mustard
- 1 diced green pepper
- 1/4 c. salad oil
Method
- Peel carrots; slice thin and cook until tender in lightly salted water.
- Cool and add remaining ingredients.
- Mix, cover and refrigerate overnight, allowing to marinate.
- (Blend ingredients into tomato soup and pour over carrots.)
- Serve cold or as a vegetable salad.
- Serves 15 to 20.