- 2 pounds carrots, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can tomato soup
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3/4 cup wine vinegar
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- Cook carrots until barely tender; drain. Add onion and green bell pepper.
- Mix tomato soup, sugar, oil, wine vinegar, mustard and Worcestershire sauce in a blender. Pour over carrot mixture and gently mix well. Refrigerate several hours or overnight.
Keeps 3 weeks in the refrigerator.