2 lbs. carrots, cooked, unsalted (not quite soft)
1 can tomato soup
3/4 c. sugar
1/4 c. vinegar
1/2 c. salad oil
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
Salt and pepper to taste
2 med. onions (sliced)

Mix and pour over carrots. Keeps in refrigerator several weeks. Serve cold!