Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
3 small onions
1/2 c. salad oil
1 c. sugar
1 medium green pepper
1 can tomato soup
1/4 c. vinegar
1 tsp. Worcestershire

Preparation

Cook carrots in salt water, drain and slice.
Add green pepper (diced) and onions (diced).
Mix tomato soup, salad oil, vinegar, sugar and Worcestershire sauce.
Pour over carrot mixture and allow to stand in refrigerator overnight before serving.
Will keep 3 or 4 days.