5 cups sliced fresh carrots
1 large onion, sliced
1 bell pepper, sliced
1/2 cup oil
3/4 cup vinegar
1 can condensed tomato soup
3/4 cup sugar
1 teaspoon pepper
1 teaspoon salt
1 teaspoon mustard
1 teaspoon Worcestershire Sauce
Boil sliced carrots until tender-crisp. Drain. Add onions and bell peppers to carrots. Mix dry ingredients together, then add all other ingredients. Whisk until thoroughly mixed. Pour mixture over carrots. Cover and marinate overnight in the refrigerator.
I found another recipe exactly like this one that says:
Add onions and bell pepper to cooked carrots.
HEAT remaining ingredients together until hot. Pour over all vegetables. COOL. Store covered in the refrigerator.
Wonderful on crisp lettuce as a salad, or may be served as an appetizer with carrots cut into 1-inch rounds.
Have not tried the carrots this way, but it does sound good.