Serves: 16
Total Calories: 80

2 pounds carrots
1 green bell pepper large, cut in thin strips
1 onion medium, cut in thin wedges
1 (10 1/2-ounce) can tomato soup condensed
2/3 cup sugar
2/3 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper

Day before or up to 3 days before serving:

Peel carrots and cut in 1/4 -inch slices. In a large saucepan over medium heat, cook carrots in a small amount of water until crisp-tender drain and cool. Place in a 3-quart bowl. Add green pepper and onion set aside.

In a medium bowl, whisk tomato soup, sugar, vinegar, oil, mustard, salt, Worcestershire sauce and pepper until smooth. Pour over vegetables. Stir to coat. Cover and refrigerate overnight or up to 3 days, stirring occasionally. Serve with a slotted spoon.

Nutritional Facts:

Serves: 16
Total Calories: 80
Calories from Fat: 30

More Recipes from the Make And Take Cookbook Cookbook:
Avocado Dressing
Bean-Tuna Salad
Cucumber And Salmon Mousse
Gingered Winter Salad
Marinated Carrots
Molded Tomato Salad
Santa Fe Salad
Shrimp Macaroni Salad
Yogurt Ambrosia