Carrot salad

By cartwohl

Esther's

Ingredients

• 2 lbs baby carrots or regular carrots coarsely julienned
• 1 10 oz can tomato soup
• 1 cup white sugar
• 1/2 cup white vinegar
• 1/4 cup olive oil
• 1 tbsp worcestershire sauce
• 1 tsp salt
• 1 tsp pepper
• 1 green pepper diced
• 1 white onion diced

Preparation

Step 1

Boil carrots for 4 minutes drain & set aside.
combine the next 7 ingredients and bring to a boil.
Combine carrots, marinade, peppers and onion.
Refrigerate for 24 hours.