Carolyn'S Cold Carrot Salad Dish

• The Vegetables
• 1 med. to large Bell Pepper (sliced thin)
• 1 med. to large Onion (sliced thin)
• 3 cans of sliced Carrots (drained well & chilled)
• The Sauce
• 1 can of Tomato Soup (I use Campbell's)
• 3/4 cup Apple Cider Vinegar (I use Heinz)
• 1 cup Sugar (granulated)
• 1/2 cup Corn Oil (I use Mazola)
• 1-2 teaspoons Prepared Mustard (I use French's)
• 1-2 teaspoons Worcestershire Sauce
• 1 teaspoon Salt
• 1 teaspoon Pepper

1. Combine ALL sauce items together, and bring to a boil over medium-heat.
2. Alternately layer the carrots, onions & peppers together in a glass bowl. (I mix together the onion and bell pepper layer together when layering).
3. Pour the hot sauce over all the vegetables.
4. Cover the top of the dish with a top, or saran wrap.
5. Marinate in the refrigerator overnight.
6. Serve cold the next day!

vegetables, bell pepper, onion, carrots, tomato soup, apple cider vinegar, sugar, corn oil, worcestershire sauce, salt, pepper

Taken from food52.com/recipes/9870-carolyn-s-cold-carrot-salad-dish (may not work)