Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, peeled
1 large green pepper
1 large onion
3/4 c. vinegar
1 c. sugar
1/2 c. oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 can tomato soup

Preparation

Peel, slice thick and boil veggies until tender.
Cut pepper and onion to your choice of thickness.
Mix all other ingredients. Cover veggies and marinate in refrigerator overnight or at least 12 hours.