Lebanese Carrots

8 ingredients
4 steps

Ingredients

  • 2 lb. carrots, cut on bias
  • 1 medium onion, thinly sliced and separated
  • 1 medium green pepper, thinly sliced
  • 1 can tomato soup
  • 3/4 c. sugar
  • 1/3 c. vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. mustard

Directions

  1. 1
    Combine sauce ingredients.
  2. 2
    Add salt and pepper to taste. Pour over vegetables.
  3. 3
    Allow to sit (refrigerated) for 24 hours. Serve on cold platter as salad or relish.
  4. 4
    Serves 8.

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