Marinated Carrot Salad

Marinated Carrot Salad

• 5 cups carrots, sliced and cooked until slightly firm (about 5 minutes) – not overcooked and mushy
• 1 sweet onion, thinly sliced
• 1 green pepper, chopped

Combine above ingredients and set aside

Dressing:

• 1 tsp. salt
• One-half tsp pepper
• 1 10 oz can tomato soup
• One-half cup salad oil
• Three-fourths cup white sugar
• One-fourth cup brown sugar
• One-half cup vinegar
• 1 tsp. dry mustard1 tsp Worcestershire sauce

Mix dressing and pour over vegetables. Let marinate in a 2 quart casserole with lid overnight in the refrigerator.