Lebanese Carrots
Category: Soup
Ingredients
- 2 lb. carrots, cut on bias
- 1 medium onion, thinly sliced and separated
- 1 medium green pepper, thinly sliced
- 1 can tomato soup
- 3/4 c. sugar
- 1/3 c. vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. mustard
Instructions
1. Combine sauce ingredients.
2. Add salt and pepper to taste. Pour over vegetables.
3. Allow to sit (refrigerated) for 24 hours. Serve on cold platter as salad or relish.
4. Serves 8.
