This is a recipe from my husband's Aunt Norma. Both my husband and his aunt are no longer with us.
2 lbs carrots, sliced
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar
Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.
To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar
Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.
To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.
Photo from justapinch for reference only.
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