Sweet And Sour Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
3/4 c. sugar
1 tsp. salt
dash of pepper
1 diced green pepper
1 tsp. Worcestershire sauce
1/4 c. thinly sliced red onion
10 1/2 oz. can tomato soup
1/4 tsp. prepared mustard
1/2 c. salad oil
1/4 c. vinegar

Preparation

Peel and slice carrots and cook until tender.
Do not overcook.
Drain and add remaining ingredients while carrots are warm.
Let stand overnight.
Serves 15-20.
Can be served cold, hot, or room temperature.