Pat's Carrot Salad
2 ½ # carrots, peeled 1 Can tomato soup
½ C. olive oil ¾ C. apple cider vinegar
2/3 C. sugar 1 ½ t. mustard
1 ½ t. worcestershire sauce ½ onion, diced
½ green pepper, diced Salt and pepper to taste
Boil carrots (whole) in lightly salted water. Drain, cool and slice.
In a large pot combine all ingredients except for the onion and
pepper. Bring to a boil stirring constantly. Add onion and pepper and
stir for a few minutes more. Add S+P to taste. Cover and refrigerate.
Can be made a week in advance and gets better with age.
Personally I thought it might be a bit to much vinegar. Maybe I will
add some thoughts as I experiment with this recipe. It's a huge hit
with my Oma and I am very blessed to be spending time with her :)