Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced in penny size and cooked until tender
1 green pepper, diced
1 onion, sliced real thin
1 can green beans, drained
1 can tomato soup
3/4 c. salad oil
1/2 c. vinegar
1 c. sugar
1 tsp. Worcestershire sauce
1 tsp. dry mustard

Preparation

Combine soup, oil, vinegar, sugar and spices.
Bring to boil for a few minutes.
Cool well before pouring over vegetables. Keeps well for several days in refrigerator.