2 pounds carrots, scraped and sliced
1 green pepper, cored and sliced
1 onion, sliced
1 can (10.75-ounce) tomato soup
½ cup cider vinegar
8 packets Equal
1 tablespoon canola oil
½ teaspoon mustard
1 teaspoon Worcestershire sauce
Black pepper to taste
- Cook sliced carrots in small amount of water in covered sauce pan until tender. Drain and cool.
- Alternate layers of carrots, onion and pepper in glass serving dish or bowl.
- Blend together the marinade ingredients. Pour over layered vegetables.
- Cover with plastic wrap and chill for 24 hours.
Chill time: 24 hours