1 pound carrots scraped and cut into rounds 1 can tomato soup 1/2 cup vegetable oil 1 cup sugar 3/4 cup vinegar 1 teaspoon Worcestershire sauce 1 teaspoon prepared mustard 1/2 chopped green bell pepper 1 small onion, chopped salt and pepper, to taste
Cook carrots until crisp tender (do not over cook or they will be mushy). Combine soup, oil, sugar, vinegar, Worcestershire sauce and mustard in a bowl.
Beat with mixer until sugar dissolves. Mix carrots and chopped vegetables in a glass bowl. Pour the dressing over and mix well. Marinate 12 hours. Keeps well in the refrigerator for a few days.
209 calories, 11 grams fat, 28 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.