Marinated Carrot Salad

Ingredients

• 2 pounds carrots, sliced
• 1 (10.75 ounce) can condensed tomato soup
• 1/4 cup white sugar
• 1/2 cup white vinegar
• 1/4 cup canola oil
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup chopped celery
• 1/2 cup chopped green onion
• 1 green bell pepper, seeded and cut into strips

Directions

Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.

In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.