Carrot Salad - cooking recipe

Ingredients

2 lb. sliced carrots
1 onion (small pieces)
1 green pepper (small pieces)
1 can tomato soup
1 c. sugar or less
3/4 c. vinegar
1/2 c. oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Cook carrots, onion and green pepper until tender.
Set aside. Cook tomato soup, sugar, vinegar, oil, mustard and Worcestershire sauce for 15 minutes.
Pour over vegetables.
Serve cold.
This recipe keeps for about 2 weeks if kept cold.