This carrot salad recipe is wonderful for picnics or as a side dish for dinner.
2 pounds carrots, cut up
2 onions, sliced
1 green pepper, sliced
1 can tomato soup
3/4 cup cider vinegar
2/3 cup sugar
1/2 cup oil
1-1/2 teaspoon worcestershire sauce
Directions:
Cook carrots until tender. In a bowl, combine carrots with onions and peppers. Mix soup, vinegar and oil and pour over top of carrot mixture. Refrigerate overnight for best flavor.
