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YANKEE CARROT SALAD

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5 c. sliced carrots
1 chopped onion
1 chopped green pepper
1 can tomato soup
1/2 c. oil
1/2 c. vinegar
1/4 to 1/2 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper

Cook carrots until slightly tender. While still hot,
stir in sauce made from combining other ingredients. Refriger-
ate for 24 to 48 hours. Serve chilled.

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