2 lb. carrots
1 bunch fresh green onions
1 can tomato soup
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 c. sugar (sugar substitute may be used)
1 tsp. mustard
1/2 c. oil
1 tsp. salt
1/4 c. vinegar

Cook carrots in saltwater until tender. Drain and cool. Mix onions, sliced thin, with carrots. In blender, mix until smooth, the soup, Worcestershire sauce, pepper, sugar, mustard, oil, salt and vinegar. Pour over vegetables. Refrigerate 24 hours.