5cupssteamed carrotsdrained (I used a pressure cooker, 3 minutes on high with one cup of water)
1medium white onionthinly sliced
1small greenyellow, or red pepper chopped into bite size pieces
Dressing:
2cans cream of tomato soup
1cupvegetable oil
1cupsugaror less as desired
1-1/2cupscider vinegar
2teaspoonsprepared mustard
2teaspoonsWorcestershire sauce
2teaspoonssalt
2teaspoonspepper
Instructions
Steam the carrots and chill overnight. Add the remaining vegetables with the carrots in a large bowl. Combine the dressing ingredients in a separate bowl and pour over the vegetables. Chill in a covered container. Enjoy!