Copper Carrot Salad - cooking recipe

Ingredients

1 medium size pkg. carrots, cooked in salt water, peeled and sliced
1 good size pepper
1 good size sweet onion
1 regular size tomato soup (undiluted)
1/4 c. salad oil
1/2 c. wine vinegar
1 c. sugar or 1/2 c. sugar plus 3 tsp. Sweet 'N Low
1 tsp. prepared mustard (French's)
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Place in bowl in alternating layers, sliced carrots, pepper (coarsely chopped) and thinly sliced onion.
Make marinade of the undiluted tomato soup, oil, vinegar, sugar, mustard and Worcestershire sauce.
Pour over carrots, peppers and onions.
Let stand in refrigerator at least a day.
Keeps well for a week.