Recipe information
Yield
serves 12¿15
Ingredients
1
cup sugar
3
/4 cup white vinegar
1
/2 cup vegetable oil
1
teaspoon dry mustard
1
teaspoon Worcestershire sauce
1
teaspoon salt
3
/4 teaspoon coarsely ground black pepper
One 10 3/4-ounce can tomato soup
2
pounds carrots, peeled, cooked, and sliced
1
medium onion, sliced into rings
1
green bell pepper, coarsely chopped
Need to make a substitution?
Preparation
Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; 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.