Marinated Carrot Salad - cooking recipe

Ingredients

1 medium onion
1 green pepper
1/2 c. salad oil
1 can tomato soup
1/2 tsp. salt
dash of pepper
2 lb. carrots (5 to 6 c.)
2/3 c. sugar or 3/4 c. honey
1/2 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Cook sliced carrots until slightly tender (don't overcook). Slice onion and separate into rings. Slice green pepper. Combine vegetables. Stir together vinegar and sugar until dissolved. Add oil, soup, salt, pepper, mustard and Worcestershire sauce.
Mix well. Add to vegetables.
Refrigerate overnight.
Serve cold. Keeps well in refrigerator for 2 to 3 weeks.