Ingredients
2 pounds carrots, pared and sliced
1 small green pepper, thinly sliced (1/4 cup)
1 medium onion, chopped
1 (10-3/4 ounce) can condensed tomato soup
1/2 cup cooking oil
3/4 cup vinegar
1 teaspoon prepared mustard
1 teaspoon worcestershire sauce
1 cup sugar
OR Splenda
Preparation
Cook carrots in water until medium done. Drain well. Arrange layers of carrots, green peppers and onions in a bowl. Combine soup, oil, vinegar, mustard, worcestershire sauce and sugar. Mix until well blended. Pour soup mixture over vegetable layers. Refrigerate overnight. Drain well and place vegetables in serving dish. Serve cold.
