Sweet And Sour Carrot SaladServes 12

Ingredients

• 1 12 lb carrots pared and thinly sliced
• 1 medium red onion chopped
• 12 c sweet green pepper chopped
• 1 10 34 oz can tomato soup
• 34 c sugar
• 12 c vegetable oil
• 12 c red wine vinegar
• 1 tsp Worcestershire sauce optional
• 12 tsp salt

Directions

1. Cook carrots in boiling water until crisp-tender about 5 minutes
2. Drain and cool
3. Combine carrots onion and green pepper in large serving bowl
4. Combine soup sugar oil vinegar Worcestershire and salt
5. Pour over vegetables
6. Stir gently to combine
7. Cover
8. Refrigerate at least 24 hours to blend flavors