EdStroud House of Trivia and Marinated Carrot Salad
5c. cooked, sliced carrots (2-3 cans)
1 onion, sliced thin
1 green pepper, chopped
1 can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
3/4 c. vinegar
1 tsp. pepper
1 tsp. salt
Put carrots, peppers, and onion in large bowl.
Mix together rest of ingredients and pour over carrots.
Refrigerate salad for 12 hours before serving.
Will keep in refrigerator for 3 weeks.
You can keep adding more carrots to the mix, allow time to marinate