This is a great side dish. I have made this often through the years to go with meatloaf, etc.
2 pounds carrots, peeled and sliced into 1/4 inch pieces.
1 c chopped bell pepper
3/4 c chopped onion
1/2 tsp minced garlic
1 (10 oz) can tomato soup
1/2 c sugar
1/2 c vinegar
1/3 c vegetable oil
1 tsp Dijon-style mustard
1 tsp Worcestershire sauce
Cook carrots until JUST tender; drain (20 minutes??). Place carrots in an 8x8x2 inch dish. Add bell pepper, onion, garlic. Set aside
In a med saucepan combine tomato soup, sugar, vinegar and oil. Bring to a simmer over med. heat. Remove from heat. Add mustard and Worcestershire, stirring well. Pour soup mixture over veggies, stir to combine. Cover with plastic wrap and refrigerate. Serve cold.
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