Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced, cooked and cooled
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 can tomato soup
1 medium onion, chopped fine
1 medium bell pepper, chopped
1 tsp. Worcestershire sauce
1 tsp. mustard (prepared)
pepper to taste

Preparation

Let carrots set overnight in mixture of remaining ingredients (mixture does not have to be cooked); dissolve sugar in vinegar, oil and tomato soup and add other ingredients.
Use Pyrex bowl. Serves about 20.