Spicy Carrot Salad
2 lbs. carrots
1 can tomato soup
1/2 cup oil
1/2 cup vinegar
1 cup sugar
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 green pepper, chopped
1 onion, chopped
Peel carrots and cut into thin round slices. Cook carrots until they are slightly crunchy. Cool. Add all ingredients together and marinate at least 24 hours in refrigerator.
See more of Martha's recipes.
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