Serves: 5
Total Calories: 414

2 pounds carrots, scraped and sliced (or use canned carrots)
1 teaspoon salt
1 medium onion, sliced into rings
1 bell pepper, sliced into thin rings

Marinade:
3/4 cup vinegar
1/2 cup oil
1 cup sugar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1 can tomato soup
salt and pepper to taste

Boil carrots in salted water for 5 minutes. (Don’t use salt if using canned carrots.) Place carrots in casserole dish along with onion and pepper. Layer onions and bell pepper rings with carrots.

For Marinade:
Combine ingredients for marinade together and simmer for 15 minutes. Pour marinade while hot over carrots. Best if refrigerated overnight, but serve at room temperature or slightly warmed.

Nutritional Facts:

Serves: 5
Total Calories: 414
Calories from Fat: 216

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