Carrot Salad - cooking recipe

Ingredients
    2 lb. fresh carrots, sliced and cooked tender
    2 medium onions, sliced thin and rings separated
    1 green pepper, sliced thin
    1 can tomato soup
    1 tsp. Worcestershire sauce
    3/4 c. vinegar
    2/3 c. sugar
    1 tsp. mustard
    1/2 c. salad oil
Preparation
    Combine tomato soup, Worcestershire sauce, vinegar, sugar, mustard and salad oil together.
    Pour liquid over carrots, onions and pepper and let stand overnight.
    Keep refrigerated.

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