Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1 c. chopped celery
1/2 c. chopped onion
1 green bell pepper
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. dry mustard

Preparation

Peel, slice and cook carrots until tender; drain.
Add tomato soup.
Let set in refrigerator 12 hours.
Add celery, onion and bell pepper.
Bring to a boil the sugar, oil, vinegar, Worcestershire sauce and dry mustard.
Pour over vegetables. Cover and keep in refrigerator.