Recipe courtesy of Paula Deen
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Total:
8 hr 15 min
Prep:
10 min
Inactive:
8 hr
Cook:
5 min
Yield:
12 to 15 servings
Level:
Easy

Ingredients

Directions

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

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