Carrot Salad - cooking recipe

Ingredients

1 can tomato soup
1 c. white sugar
1/2 c. white vinegar
1/2 c. salad oil
1 tsp. Worcestershire
1 tsp. dry mustard
salt and pepper to taste
1 green pepper
1 large onion, cut into rings
3 to 4 c. cooked, sliced carrots
1 small can lima beans or 2 sticks celery

Preparation

Mix all ingredients together.
Let sit one day before using. Will keep in tight container approximately 1 month in refrigerator.