Copper Carrot Salad

• 5 pounds carrots, cut into 1/4-inch slices
• 2 medium green peppers, chopped
• 1 large onion, chopped
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 1-1/2 cups sugar
• 1-1/2 cups vinegar
• 1 cup vegetable oil
• 2 tablespoons Italian seasoning
• 2 teaspoons ground mustard
• 2 teaspoons curry powder
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Place carrots in a Dutch oven. Add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Drain; rinse in cold water.
2. In a large bowl, combine green peppers, onion and carrots; set aside. In a large saucepan, combine the remaining ingredients; cook over medium heat until sugar is dissolved, stirring occasionally. Cool for 10 minutes. Pour over carrot mixture; toss to coat. Cover and refrigerate for 24 hours. Serve with a slotted spoon.

carrots, green peppers, onion, tomato soup, sugar, vinegar, vegetable oil, italian seasoning, ground mustard, curry powder, worcestershire sauce, salt, pepper

Taken from www.tasteofhome.com/recipes/copper-carrot-salad/ (may not work)