Carrot Salad - cooking recipe

Ingredients

2 lb. cooked carrots, sliced (do not overcook)
1 can tomato soup
3/4 c. vinegar
1 c. white sugar
1/2 c. oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 large onion, sliced
1 medium pepper, sliced

Preparation

Marinate overnight or at least 6 hours.