Carrot Salad
- 2 lb cooked sliced carrots
- 1 can tomato soup
- 1/4 cup vinegar
- 1 cup white sugar
- 1/2 cup salad oil
- 1 tsp dry mustard
- 1 tsp worchestershire sauce
- 1 large onion sliced
- 1 medium pepper
Do not overcook carrots -- they should be slightly firm.
Combine remaining ingredients. Stir in cooked carrots.
Marinate overnight or at least 6 hrs.
