Ingredients:

10 carrots peeled and sliced (about 5 cups)

1 medium onion fined diced (about 1/2 cup)

1 small green pepper fined diced (about 1/2 cup)

1 can tomato soup undiluted

1/2 cup vegetable oil

1 cup sugar

3/4 cup white vinegar

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

Directions:

1. Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.

2. Drain the carrots, add the onions and bell peppers and set aside to cool.

3. Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.

4. Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks. Serve cold from the refrigerator.

5. This is an easy make ahead side dish that goes so well with casseroles. It keeps in the refrigerator for up to 4 weeks.

Bon Appetit!