Cold Veggie Salad - cooking recipe

Ingredients

1 lb. carrots, sliced and cooked
1 (12 oz.) can whole kernel corn, drained
1 (17 oz.) can green peas, drained
6 green onions, chopped
1 green pepper, chopped
1 (10 3/4 oz.) can tomato soup (undiluted)
1 c. sugar
1/2 c. vegetable oil
1/4 c. cider vinegar
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard

Preparation

Combine the first 5 ingredients; set aside.
Combine remaining ingredients, mixing well.
Pour over vegetables; toss lightly. Refrigerate several hours.