Marinated Carrot Salad

• 2 lbs (.9 kg). raw baby (petite) carrots
• 1 green pepper, chopped
• 1 red or white onion, finely chopped
• 1 10 oz (280 grm). can tomato soup
• 1/4 cup (60 ml) salad oil
• 1/2 cup (125 ml) sugar
• 1/3 cup (80 ml) cider vinegar
• 1 tsp (5 ml) prepared mustard
• 1 tsp (5 ml) Worcestershire sauce
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) pepper

1. Cook carrots until crisp tender.
2. Drain, cool, and add onion and green pepper.
3. Mix together dressing ingredients.
4. Add vegetables.
5. Marinate overnight.

green pepper, red, tomato soup, salad oil, sugar, cider vinegar, mustard, worcestershire sauce, salt, pepper

Taken from online-cookbook.com/goto/cook/rpage/000A9D (may not work)