CARROT COINS
40 ounces +/- canned sliced carrots1 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:
I've always been a raw carrot eater.
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