Carrot Salad - cooking recipe

Ingredients

2 lb. sliced round carrots
1 finely sliced green pepper
1 (8 oz.) can cream of tomato soup
3/4 c. white vinegar
1 c. sugar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Cook carrots in saucepan filled with lightly salted boiling water; drain.
In a small bowl, mix together all other ingredients.
Add carrots, then place in serving dish.