2 pounds carrots, cut into 1/2″ rounds (4 1/2 C)
2 medium onions, thinly sliced and separated into rings
1 medium green pepper, cut into thin strips
1 – (10 3/4oz) can condensed tomato soup
3/4 C vinegar
2/3 C sugar
1/2 C cooking oil
1 tsp worcestershire sauce
1 tsp prepared mustard
1/2 tsp salt
1. Cook carrots in a small amount of boiling salted water till just tender, about 8-10 minutes. Drain.
2. Combine carrots with onions and green pepper in a large bowl. Stir together remaining ingredients and pour over vegetables in bowl.
3. Cover and marinate in fridge for several hours or overnight.
4. Drain, reserving marinade. Serve in lettuce-lined bowl, if desired. Return any leftovers to marinade, Keep refrigerated. Makes 5 cups.