Penny Carrot Salad - cooking recipe

Ingredients

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

Preparation

Cook sliced carrots until tender.
Drain and cool in ice water.
Add diced onion and green pepper.
For dressing, mix tomato soup, salad oil, vinegar, Worcestershire sauce, yellow mustard and salt.
Blend and beat well.
Pour over onion, carrots and pepper.
Mix and marinate for 1 day.
Keeps well in refrigerator.