Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until tender
1 c. sugar
1/2 tsp. salt
3/4 c. vinegar
1/2 c. oil
1/2 tsp. pepper
1 can tomato soup
1 Tbsp. Worcestershire sauce

Preparation

Boil together for 5 minutes, all ingredients except carrots. Pour over carrots.
Green peppers may be added for extra color and flavor.
Can be served hot or cold and keeps well in refrigerator for several days.
Best if made day ahead.