- 3 pounds [1.5 kg] carrots, sliced and cooked
- 1 large onion, minced
- 1 sweet green pepper, membranes removed and seeded, diced
- 1 can [10-ounce / 284-mL] cream of tomato soup
- 3/4 cup [190 mL] sugar
- 1 cup [250 mL] vegetable oil
- 1/4 cup [60 mL] white vinegar
- 1 teaspoon [5 mL] dry mustard
- 1 teaspoon [5 mL] salt
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- Drain then leave cooked carrots to cool.
- Mix together all remaining ingredients; pour over carrots.
- Stir the refrigerate for 24 hours before serving.
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