Carrot Coins are always a hit


CARROT COINS
40 ounces +/- canned sliced carrots
1 medium red onion, chopped fine
1 can Campbell's condensed Tomato soup
1 cup sugar
1 teaspoon mustard
1/2 teaspoon salt
1 small can Le Seur peas
1/2 cup canola oil
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
  • Whisk together the soup, oil, mustard, Worcestershire sauce, sugar, salt & pepper.
  • Add carrots, peas and onion.
  • Chill overnight.
  • Serve cold.
  • Enjoy.

1 comment:

Barbara said...

I've always been a raw carrot eater.