Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced into coins
1 can condensed tomato soup
1 c. sugar
1/2 c. vegetable oil
1/4 c. vinegar
1 tsp. dry mustard
salt and pepper
1 green pepper, chopped
1 good sized onion, chopped
1 tsp. Worcestershire sauce

Preparation

Cook carrots until tender and drain.
Set aside.
Heat the sugar, oil, vinegar, mustard, salt and pepper.
Pour over the carrots, peppers and onion.
Store in refrigerator until seasoned through.