Carrot Salad - cooking recipe

Ingredients

2 cans carrots, drained
2 cans tomato soup
1/2 c. celery, diced
1 medium onion, chopped
1 green pepper, sliced
1/4 c. cooking oil
1/4 c. white wine vinegar
1/2 c. sugar
1/4 Tbsp. mustard
1/2 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Mix all ingredients together well.
Cover and let marinate in refrigerator overnight.