Carrot Salad

2 lbs. carrots, sliced into rounds
1/2 c. sugar
1 medium onion, sliced
1 green pepper, sliced
1 can tomato soup
1/2 c. cider vinegar
1/2 c. olive oil
1 tsp. yellow mustard
1 tsp. Worcestershire sauce

Cook carrots until crisp-tender. Drain. Add onion and green pepper slices. Combine remaining ingredients in medium pot, bring to a boil and stir until sugar is dissolved. Pour over carrots. Refrigerate overnight.

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