Carrot Salad - cooking recipe

Ingredients

3 lb. carrots
1/2 c. green pepper, diced
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire
1/2 c. diced onions
1/2 c. diced celery
1 c. sugar
3/4 c. vinegar
1/2 c. oil

Preparation

Partly cook carrots; drain and mix all vegetables together. Make sauce of sugar, tomato soup, vinegar, mustard and Worcestershire sauce; mix well and pour over vegetables.
Mix well; refrigerate.
Makes 1 gallon.