Carrot Salad - cooking recipe

Ingredients

2 lb. bag carrots, peeled and sliced
1 small green pepper, chopped
1/2 c. white (clear) vinegar
1/2 c. oil
1/4 tsp. pepper
1 or 3 stalks celery, chopped
1 medium onion, chopped
1 can Campbell's tomato soup
1/4 to 1/2 c. sugar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Combine everything except carrots.
Cook carrots and while still hot, add to sauce.
Refrigerate 12 to 24 hours.