Marinated Carrot Salad - cooking recipe

Ingredients

6 c. carrots, peeled and sliced
1 bell pepper, chopped
1 medium onion, chopped
1 c. sugar
1 tsp. salt
1 tsp. pepper
1 Tbsp. Worcestershire sauce
1 tsp. mustard
1 can tomato soup (undiluted)
1 Tbsp. vegetable oil
1 c. vinegar

Preparation

Cook carrots until crisp-tender.
Drain and cool.
Place carrots in large bowl.
Add pepper and onion.
Mix seasonings with soup.
Then gradually stir in vinegar and oil, blending well. Pour soup mixture over vegetables.
Seal container and turn several times to mix thoroughly.
Refrigerate 24 hours, allowing flavors to blend.
Serves 10 to 12.