- In a medium sauce pan, boil carrots for 5-10 minutes or until they reach a crisp-tender state. Drain carrots.
- Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat. Bring to a boil. Remove from heat and add the tomato soup.
- Mix the carrots, onion, and bell pepper together in a large serving dish and pour the sauce over the vegetables. Stir gently to combine and refrigerate overnight.
*This salad will keep for up to 6 weeks in the refrigerator.
|Prep Time: 20 minutes|
Cook Time: 10 minutes
Container: Large Serving Dish
|-||1 cup sugar|
|-||1 cup white vinegar|
|-||1 cup vegetable oil|
|-||1 teaspoon dry mustard|
|-||1 teaspoon Worcestershire sauce |
|-||1 teaspoon salt|
|-||1 teaspoon ground black pepper|
|-||1 10 3/4 oz. can of tomato soup|
|-||2 pounds carrots, peeled and sliced|
|-||1 medium onion, sliced into rings|
|-||1 green bell pepper, coarsely chopped|