Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, cut in 1/4-inch slices
1 can tomato soup
1/4 c. sugar
1/2 c. vinegar
1/4 c. salad oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 c. celery, sliced

Preparation

Cook carrots in 1-inch boiling water, until tender.
Drain and cool slightly.
In a large bowl, combine soup, sugar, vinegar, oil, dry mustard and Worcestershire sauce.
Add carrots, stir gently to coat with dressing.
Add celery and toss lightly.
Cover and refrigerate at least 4 hours.
Makes 6 cups.