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2 pounds carrots, sliced into rounds
2 onions, chopped
2 green peppers, chopped
1 can tomato soup
3/4 cup vinegar
2/3 cup sugar
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon Dijon style mustard
1/2 teaspoon salt

Boil carrots until done. Drain. Add raw onions, peppers, and remaining ingredients. Mix well, cover, and refrigerate overnight.

Posted by Sam M. Rasheed
 

Nutritional Info Per Serving: N/A