Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1 green pepper, diced
1 medium onion
1/2 c. corn oil
1 1/4 c. sugar
3/4 c. vinegar
1 can condensed tomato soup
1 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard

Preparation

Slice and boil carrots in salted water; drain and cool.
Do not overcook.
(I sometimes use 3 cans of carrots.) Slice onion and pepper and add to cold carrots.
Combine all other ingredients and heat; do not boil.
Pour over carrots.
Will keep in refrigerator for weeks.