Carrot Salad

by Marilyn Jones


2 pounds sliced carrots (salt to taste)
1 small bell pepper ( sliced)
1 med. onion (sliced)
1 can tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 teas. prepared mustard
1 teas. Worcestershire sauce


Cook carrots in water until tender, drain. Mix with other ingredients. Add black pepper to taste and let set over night.