Cold Carrot Salad - cooking recipe

Ingredients

3 lb. cleaned carrots
1 large sliced onion
1 Tbsp. Worcestershire sauce
3/4 c. vinegar
1 sliced green pepper
1 can tomato soup
1 1/2 c. sugar
1 tsp. mustard
1/2 c. salad oil

Preparation

Cook carrots until just tender.
Drain and set aside to cool. Mix remaining ingredients.
Stir and add carrots.
Refrigerate at least 24 hours.
Lasts up to two weeks.