Marinated Carrot Salad - cooking recipe

Ingredients

1 can tomato soup
1/4 c. oil
3/4 c. vinegar
1 c. sugar
1 tsp. dry mustard
6 c. sliced carrots
1 medium green pepper, diced
1 tsp. Worcestershire sauce
1 medium onion, sliced

Preparation

In a saucepan, cook carrots in salted water until tender; drain.
Meanwhile, to make marinade, combine soup, sugar, vinegar, salad oil, mustard and Worcestershire sauce.
In a shallow dish, arrange alternate layers of onion, pepper and carrots.
Pour marinade over all; refrigerate 6 hours or more.
Makes about 6 cups.