Carrot Salad - cooking recipe

Ingredients

3 cans whole carrots
1 can undiluted tomato soup
1 c. green pepper, chopped
1 c. chopped onion
1 c. sugar or sweetener
1/2 c. oil
1/2 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce

Preparation

Mix all the ingredients and chill for 12 hours.
May be made 2 to 3 days ahead and refrigerated.
Yields 8 to 12 servings.