Carrot Salad - cooking recipe

Ingredients

1 tsp. salt
1 c. sugar
1 tsp. pepper
3/4 c. vinegar
1/2 c. salad oil
1 can tomato soup (undiluted)
1 tsp. Worcestershire sauce
1 tsp. mustard
2 lb. carrots, thinly sliced and cooked
1 large white onion, sliced in rings
1 large bell pepper, sliced in rings

Preparation

Mix first eight ingredients in a saucepan.
Cook until well blended and thickened.
Place carrots, onion and pepper rings in large bowl.
Pour sauce on top.
Cover and refrigerate.
Will stay fresh for several days.
Yields 12 to 15 servings.