Serves: 11
Total Calories: 165

2 pounds carrots, sliced crosswise
1 small onion, finely chopped
1 medium bell pepper, finely chopped
3 ribs celery, finely chopped
1 cup tomato soup, undiluted
1 cup sugar
1/4 cup oil
3/4 cup apple cider vinegar
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
lettuce

Cook sliced carrots in salted water until fork-tender. Add chopped onion, bell pepper, and celery to the drained carrots. Set aside. Mix and bring to a boil soup, sugar, oil, vinegar, mustard, and Worcestershire. Pour this hot mixture over above vegetables. Refrigerate overnight. Serve on lettuce.

Nutritional Facts:

Serves: 11
Total Calories: 165
Calories from Fat: 49

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