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Ingredients

Directions

  • Cook carrots in water to cover in large saucepan until almost tender, 8 to 10 minutes; do not overcook (you do not want mushy carrots). Drain, reserving the cooking liquid for soup if desired.

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  • Combine cider vinegar, vegetable oil, sugar, mustard, Worcestershire sauce and tomato soup in large bowl. Add carrots; toss to coat. Add green pepper and chopped onion. Cover and refrigerate.

Nutrition Facts

75 calories; 3 g total fat; 0 mg cholesterol; 120 mg sodium. 13 g carbohydrates; 1 g protein;

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