{soups-salads-and-salad-dressings} Carrot Salad

 

Carrot Salad

2 lbs. carrots sliced into rounds
1 medium onion, sliced
1 green pepper, sliced
1 small can tomato soup
1/2 c. cider vinegar
1/2 c vegetable oil--I prefer Olive oil
1/2 c. sugar
1 tsp yellow mustard
1 tsp Worcestershire sauce

Cook carrots until crisp-tender. Drain. Add onion and green pepper slices. Combine remaining ingredients in medium pot, bring to a boil, stir till sugar is dissolved. Pour over carrots, refrigerate overnight

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