Cool Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced, cooked and drained
2 small green peppers, cut in slivers
2 small onions, sliced and separated into rings
1 (10 oz.) can tomato soup or 8 oz. can tomato sauce
1/2 c. vinegar
1/2 c. vegetable oil
1 c. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1 tsp. Worcestershire sauce
pinch of ground pepper

Preparation

In a 2-quart glass container with tight fitting lid, layer cooked carrots, green pepper slivers and onion rings; set aside.