1.2 L carrots, thinly sliced
75 ml vegetable oil
1 can tomato soup (10 oz / 284 ml)
5 ml Worcestershire sauce
125 ml vinegar
15 ml lemon juice
250 ml white sugar
– salt & pepper to taste –
1 green pepper, sliced
1 onion, thinly sliced
In a large saucepan; cook carrots in small amount of water until tender crisp; approximately 5 minutes.
In a medium bowl; blend together oil, soup, Worcestershire sauce, vinegar, lemon juice, sugar, salt and pepper.
Pour dressing over hot carrots. Add onions and pepper. Put in covered containers and refrigerate.
Serves 8