Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced 1/4-inch thick (4 1/2 c. )
2 medium onions, sliced and ringed
1 medium green pepper
1 (10 oz.) can tomato soup
2/3 c. vinegar
2/3 c. sugar
1/2 c. oil
1 tsp. Worcestershire sauce
1/2 tsp. mustard
1/2 tsp. salt

Preparation

Cook carrots for 8 to 10 minutes; drain.
Put in onions and peppers.
Mix rest of ingredients and pour over vegetables. Marinate overnight.