2 lbs. sliced carrots, cooked and drained
1 small green pepper, chopped
1 can tomato soup
1/2 c. salad oil
1 c. sugar
1/4 c. white vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste
Combine all ingredients in order listed in a large bowl. Stir to
mix. Refrigerate overnight. Serve cold.
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