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Recipe Category: Vegetarian
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Ingredients
- Serving Size : 1
- 2 pounds carrots – sliced in 1/4 – rounds (4 1/2 cups)
- 2 medium onions – thinly sliced and
- 1 medium green pepper – cut into very thin
- 1 can condensed tomato soup
- 3/4 cup vinegar
- 2/3 cup sugar
- 1/2 cup cooking oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
Method
- Cook carrots in a small amount of water until just tender, about 8 to 10 minutes.
- Drain.
- Combine with onion and green pepper in a large bowl.
- Stir together remaining ingredients; pour over vegetables.
- Cover and marinate in refrigerator several hours or overnight.
- Drain, reserving marinade.
- Serve in a lettuce-lined bowl.
- Return leftovers to marinade and keep in refrigerator.
- Makes 5 cups
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