Ingredients
Scale
- 2 pounds of carrots
- 1 bell pepper
- 1 onion
- 1 can of tomato soup
- 1/2 cup of Vegetable oil (Salad oil)
- 1 cup of granulated sugar
- 3/4 cup of vinegar
- 1 tablespoon of mustard
- 1 tablespoon of Worcestershire sauce
- salt and pepper
Instructions
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Cook the carrotsBoil sliced carrots in salt water until cooked – tender but still crisp.
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Remove from hot water and rinse in cold water with ice cubes.
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LayerLayer carrots with thinly sliced bell pepper rings and onion in a shallow baking dish.
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Make marinadeBlend remaining ingredients until smooth.
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Set and chillPour the marinade over the vegetables and refrigerate.
Notes
Equipment
- baking dish
- blender
- Prep Time: 30