Marinated Carrot Salad

Charlene Samuelson

2 lb. raw carrots, sliced
2 med, onions, sliced thin
1 med. green pepper, sliced

SAUCE:

1 can tomato soup
¾ c. vinegar
⅔ c. sugar
½ c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
½ tsp. salt

Cook carrots about 8 minutes, until tender, with a little water. Drain. Add onion and pepper. Cover with sauce. Store in covered bowl overnight in refrigerator.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.