Provided by Irene Hammons - 2001
2 cups carrots sliced and cooked until tender, or peeled baby carrots
Boil together:
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tsp salt
1 tsp dry mustard
1 tsp worchestershire sauce
Remove from heat
Add 1 can undiluted tomato soup. Let cool
Add 1 diced green pepper and 1 diced onion
Refrigerate overnight or longer. Best if made ahead so flavors blend.
Can be eaten as a salad or add to a vegetable salad.
No comments:
Post a Comment