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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 15 |
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I like to keep this on hand in the summertime. My kids eat this up! Ingredients:
1 cup sugar |
1 cup white vinegar |
1 cup vegetable oil |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1 teaspoon fresh coarse ground black pepper |
1 (10 3/4 ounce) can tomato soup |
2 lbs carrots, peeled, cooked, and sliced |
1 medium onion, sliced into rings |
1 green bell pepper, coarsely chopped |
Directions:
1. 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.
2. This salad will keep for up to 6 weeks in the refrigerator.
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