Penny Carrot Salad - cooking recipe

Ingredients

3 lb. carrots
1 onion, diced
1 green pepper, diced
1 can tomato soup
1/2 c. salad oil
1/2 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt

Preparation

Cook carrots until tender.
Do not overcook.
Drain and cool in ice water.
Add onion and pepper.
For dressing, mix tomato soup, salt oil, vinegar, Worcestershire sauce, mustard and salt. Blend and beat well the dressing ingredients.
Pour over carrots, onion and peppers.
Mix and marinate for one day.
Keeps well in refrigerator.