Marinated Carrot Salad(Serves 12) - cooking recipe

Ingredients

2 lb. carrots, cut into 1/2 slices
1 chopped sweet green pepper
1 red onion, quartered and sliced
1 (10 3/4 oz.) can tomato soup, undiluted
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. pepper
3/4 c. sugar
1/2 c. vegetable oil
3/4 c. cider vinegar

Preparation

Cook carrots in boiling salted water until crisp-tender. Drain and cool.
Combine carrots, onions and green pepper in a 2 1/2-quart bowl. Combine soup, mustard, Worcestershire sauce, pepper, oil and vinegar, sugar and salt in a small bowl.
Pour the marinade over the vegetables.
Stir gently to combine.
Cover. Refrigerate at least 24 hours to blend flavors.