Recipe: Marinated Carrots

Marinated Carrots
From Susie in Illinois

My absolute favorite salad to make for a crowd. The dressing, which resembles a Catalina dressing, is so good I use it on many other salads. I cut it down for my recipe serves 50 people. I believe this will serve around 12 -20.

2 pounds carrots, thinly sliced
1 green pepper, thinly sliced
1 onion, thinly sliced
1 cup sugar
1 teaspoon Worcestershire sauce
1 can tomato soup (condensed)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 teaspoon prepared mustard
salt and pepper to taste

Cook carrots in salted boiling water until cooked, but still crispy. Rinse in cold water. Arrange layers of carrots, green pepper and onion in a container with a tight lid.

Combine all remaining ingredients in a saucepan, bring to a boil, stirring until thoroughly blended. Pour marinade over carrots, cover and refrigerate until flavor is absorbed, at least 12 hours. Leftover marinade may be used again.