Cold Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, cooked and diced
1 can tomato soup
3/4 c. sugar
1/2 c. vinegar
dash of pepper
1/4 tsp. mustard
1/2 c. salad oil
1 medium bell pepper
1 medium onion
1 tsp. Worcestershire sauce

Preparation

Cook and dice carrots; set aside.
Combine all other ingredients.
Pour over carrots.
Refrigerate for 4 hours.
Serve. Lasts in refrigerator at least 4 weeks.