Penny Carrot Salad - cooking recipe

Ingredients

1 can tomato soup
1/2 c. salad oil
1/2 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt
3 lb. sliced cooked carrots
1 c. finely chopped onions
1 diced green pepper

Preparation

Blend soup, salad oil, vinegar, Worcestershire sauce, prepared mustard and salt.
Heat until warm.
No need to boil.
Pour mixture over carrots, onion and green peppers.
Let it brew for 24 hours in refrigerator to set taste in.
Keeps very well.