Beth's Cool Summer Carrots
Recipe Images
Ingredients
1 can tomato soup, undiluted
1/2 cup vegetable or canola oil
1 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp worcestershire sauce
2 pounds carrots, peeled and cut into thin rounds
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
This is a light summery dish that goes with everything from burgers to casseroles. It is a welcome substitute for salads.
Directions
Mix first six ingredients together and bring to a boil.
Boil carrots for 8 minutes in salted water.
Drain and layer carrots, peppers, and onion alternately. Repeat until all vegetables are used.
Pour sauce over this mixture, cover, and refrigerate for several hours before serving.
Additional Notes
The dressing keeps indefinitely in the refrigerator. Just add more cooked carrots to it when you start to run low!
