Carrot Salad - cooking recipe

Ingredients

2 (1 lb.) bags petite carrots
1 can tomato soup
1/2 c. chopped onion
1 bunch green onions
1/2 c. chopped celery
1/2 c. green pepper, chopped
1/2 c. vinegar
1/2 c. oil
1 Tbsp. Worcestershire sauce
1 Tbsp. dried mustard

Preparation

Cook carrots; cool and slice.
In a large bowl, add vinegar to tomato soup, also oil.
Add rest of ingredients.
Add carrots; cover and marinate overnight.
Can be stored in quart jars kept in refrigerator for weeks.