Source:

Arnold Foster

Serves/Makes:12

Ingredients

• 2 lbs (.9 kg). raw baby (petite) carrots
• 1 green pepper, chopped
• 1 red or white onion, finely chopped
• Dressing:
• 1 10 oz (280 grm). can tomato soup
• 1/4 cup (60 ml) salad oil
• 1/2 cup (125 ml) sugar
• 1/3 cup (80 ml) cider vinegar
• 1 tsp (5 ml) prepared mustard
• 1 tsp (5 ml) Worcestershire sauce
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) pepper

Preparation

• Cook carrots until crisp tender.
• Drain, cool, and add onion and green pepper.
• Mix together dressing ingredients.
• Add vegetables.
• Marinate overnight.

Comments

This side dish goes well with ham or take it with you to a potluck dinner.