2 pounds carrots, sliced
10.75 ounce can condensed tomato soup
1/4 c sugar
1/2 c white vinegar
1/4 c canola oil
1 t prepared mustard
1 t Worcestershire sauce
1/2 c chopped celery
1/2 c chopped green onion
1 green bell pepper, seeded, cut into strips
In a large pan bring water to a boil, add carrots and simmer until tender, approximately 3 – 5 minutes. Drain and set aside.
In a bowl, whisk together soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper; toss to coat. Cover and place in refrigerator at least 4 hours to allow carrots to marinate.
