Carrot-Sweet Green Pepper Salad
From: Volcanun, Drummondville, Quebec, Canada
Comments: Will keep for 2 ro 3 weeks, refrigerated.
Servings: 10
IngredientsPreparation
  • 2 pounds [1 kg] carrots
  • 3 onions, into fine strips
  • 1 sweet green pepper, membranes removed and seeded, into fine trips
  • 1 [10-ounce / 284-mL] can cream of tomato soup concentrate
  • 3/4 cup [190 mL] vinegar
  • 1 cup [200 g] sugar
  • 1 cup [250 mL] vegetable oil
  • 1 teaspoon [5 mL] Worcestershire sauce
  • 1 teaspoon [5 mL] dry mustard
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • Boil carrtos until done, yet still firm; drain, slice then leave carrot slices to cool completely.
  • Into a glass salad bowl, well mix together onion and sweet green pepper strips, cream of tomato soup concentrate, vinegar, sugar, vegetable oil, Worcestershire sauce, dry mustard, salt and pepper.
  • Mix in cooled carrot slices.
  • Refrigerate until ready to serve.