2 lb. carrots, sliced and cooked until tender
1 large onion, sliced
1 can tomato soup
1/2 c. oil
1 tsp. Worcestershire sauce
2/3 c. cider vinegar
1 tsp. dry mustard

Cook carrots in water until tender. In a deep dish, layer carrots and onions.

Sauce: Mix together the tomato soup, oil, Worcestershire sauce, vinegar and dry mustard. Heat and stir until well mixed and almost boiling. Pour over carrots and onions. (Chill well.)