Pickled Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked
1 small green pepper, sliced thin
1 small onion, sliced thin
1 c. Zesty tomato soup
1/2 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Beat the last 6 ingredients together and heat.
Add to carrots while still hot.
Add sliced green pepper, onion and salt to taste.
Cool; let sit in refrigerator overnight.
Keeps a long time.
Delicious.