Copper Carrot Salad - cooking recipe

Ingredients

3 lb. carrots, peeled and sliced
1 c. vinegar
1 c. sugar
1 tsp. dry mustard
1/2 c. salad oil
1 Tbsp. Worcestershire sauce
1 can tomato soup
1 green pepper, cut in strips
3 onions, cut in rings

Preparation

Boil sliced carrots in salt water 10 minutes.
Mix next six ingredients well and pour over drained carrots.
Add peppers and onions.
Mix well and marinate in refrigerator.
Serve cold.