Cold Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can tomato soup
1/2 c. vegetable oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
pinch of salt and pepper
green pepper strips
onions, sliced

Preparation

Cook carrots to medium done, rinse in ice water.
Put carrots, green pepper strips and sliced onions in a bowl.
Boil soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. After completely boiled, pour over carrots, peppers and onion. Keeps in refrigerator for 3 weeks.