Marinated Carrot Salad - cooking recipe

Ingredients

2 to 3 lb. carrots, sliced
1 (10 oz.) can tomato soup
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1/4 tsp. dry mustard
dash of pepper
1 Tbsp. Worcestershire
1/2 c. oil
3 small onions, chopped
1 green pepper, chopped

Preparation

Cook carrots.
Drain and cool.
Mix remaining ingredients in large bowl.
Add carrots.
Chill several hours or overnight. Keeps for one week in refrigerator.