Carrot Salad(Serves 8 To 10) - cooking recipe

Ingredients

3 lb. carrots, sliced
1 c. celery, sliced
1 c. cut green peppers
1 c. sliced onions
1 can tomato soup
3/4 c. vinegar
1/2 c. salad oil
1 tsp. prepared mustard
1/2 c. water
1 tsp. Worcestershire sauce

Preparation

Parboil carrots and drain.
Mix soup, vinegar, salad oil, mustard, sugar and Worcestershire.
Pour over cooled carrots and add rest of vegetables.
Let stand in refrigerator, covered, several hours or overnight.
Keeps well for 1 to 2 weeks.
You may also add green beans, lima or chick peas.