Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, cooked and drained
3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
1 can tomato soup
1 tsp. Worcestershire sauce
1 tsp. mustard
1 or 2 onions, sliced thin

Preparation

Mix all ingredients and refrigerate 12 hours before eating.