3 cans sliced carrots, drained well
1 c. Campbell's tomato soup
3/4 c. sugar
1/4 c. vinegar
1/4 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 med. onion, chopped
1 sm. green pepper, chopped

Mix all ingredients, except carrots, very well. (Blender does a great job in an instant!) Pour mixture over carrots. Cover and refrigerate at least 24 hours before serving.

NOTE: This salad keeps well when refrigerated in a tightly covered glass container.