Carrot Salad

Carrot Salad
Recipe from Hazel Muller
On stove top

2 lbs Fresh carrots
1 can Tomato soup
1 c Sugar
½ c Veg. Oil
½ c Vinegar cider
1 t Mustard
1 t Worchester sauce
1 Green pepper sliced in strips then in 2” piece
1 med. Onion sliced in wedges
1 t Salt

Cook carrots until tender, not soft. In another pan combine every thing else. Bring to boil. Cook for five minutes. Pour over carrots, mix and chill.