- 2 lbs. Carrots, sliced and par boiled
- 1 can Tomato Soup
- 2/3 cup Vinegar
- 3/4 cup Sugar
- 1/2 cup Salad Oil
- 1 tsp Mustard
- 1 tsp Worcestershire sauce
- 1 Green Bell Pepper, finely diced
- 1 medium Onion, finely diced
- Mix everything together, put in an airtight container and refrigerate.
- Make 24 hours ahead of serving. Serve cold.
By Leslie Boswell
Commonground Nebraska https://commongroundnebraska.com/wordpress/