Ingredients

The following ingredients have 4 Servings
  • 10 carrots (peeled and sliced (about 5 cups))
  • 1 medium onion (fined diced (about 1/2 cup))
  • 1 small green pepper (fined diced (about 1/2 cup))
  • 1 can tomato soup (undiluted)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 3/4 cup white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instruction

  • Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
  • Drain the carrots, add the onions and bell peppers and set aside to cool.
  • Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
  • Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.