Carrot Salad - cooking recipe

Ingredients

1/2 c. vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire
1/2 c. salad oil
1 (10 oz.) can tomato soup
5 c. sliced, cooked carrots or you can use frozen, thawed
2 c. sliced green peppers
2 large onions, cut as for rings

Preparation

Combine the first 7 ingredients.
Pour mixture over the carrots, green peppers and onions.
Let set at least 24 hours in refrigerator before serving.
Keeps up to 6 weeks in refrigerator.