Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, peeled, cooked until tender and drained
1 onion, chopped
2 bell peppers, chopped
1 (10 3/4 oz.) can tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar
1 tsp. Worcestershire sauce
1 tsp. celery or caraway seed
1 tsp. prepared mustard
salt and pepper to taste

Preparation

Mix the onion and peppers in a large bowl with the carrots. Heat the remaining ingredients together until sugar is dissolved and smooth.
Pour over carrots.
Cover well; refrigerate at least 12 hours.