August 14, 2015 at 5:00 am  •  Posted in Recipe of the Day by  •  0 Comments

5 C carrots, cut in strips

1 medium onion, cut in rings

1 green pepper, cut in rings

1 – 10 oz. can tomato soup

½ C white sugar

½ C vinegar

½ C canola oil

1 tsp dry mustard

1 tsp Worcestershire sauce

1 tsp salt

1 tsp pepper

Cook carrots to tender crisp. Drain and allow to cool. Combine with onion and green pepper. Combine remaining ingredients and pour over vegetables. Mix to blend. Refrigerate for 12 hours prior to serving.

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