Carrot and Onion Salad
|Sliced carrots||5 Cup (80 tbs), cooked lightly|
|Bell peppers||2 , chopped|
|Onion||1 , chopped|
|Tomato soup||1 Can (10 oz)|
|Sugar||1⁄2 Cup (8 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Mustard powder||1 Tablespoon|
Mix warm carrots, pepper and onion in large bowl with lid.
Mix other ingredients and pour over the vegetables, mixing well.
Cover and refrigerate overnight.
Stir occasionally, if you think about it.
This keeps well until you eat it all up.