| Cold Carrot Relish |
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2 (1 lb.) bunches of carrots
2 lg. onions, minced
1 green pepper, minced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
1 tsp. Sugar
1 tsp. Worcestershire sauce
3/4 c. balsamic vinegar
1 tsp. salt |
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| Instructions |
| Peel and slice carrots into "coins". Cook carrots until just tender. Drain and cool carrots. Mix all other ingredients. Add cooled carrots. Marinate in covered container in refrigerator. Serve cold. This recipe keeps in the refrigerator for quite a while.
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