I recently made this for our church picnic. It was a HIT. Along with being very tasty and easy to make, since there is no dairy in it... it doesn't get gross after a few minutes on the picnic table.
I think that everyone with a last tame that starts with 'A-M' should have this recipe in their back pocket.Ingredients
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 can tomato sauce
2 1/2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped
Method
Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.
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