Sunshine Salad Two

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

2 pounds carrots (sliced)
10¼ ounces tomato soup
½ teaspoon salt
½ teaspoon black pepper
½ cup granulated sugar
½ cup vegetable oil
¾ cup white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard*
3 green peppers(sliced)
3 onions(sliced)

Directions: In a saucepan, boil or steam the carrots until they’re barely tender, then let them cool. Set aside. In a large pot mix the tomato soup, salt, black pepper, granulated sugar, vegetable oil, white vinegar, Worcestershire sauce and mustard until the granulated sugar is dissolved. Add the carrots, green peppers and onions. Mix the entire salad. Allow the mixture to marinate in the refrigerator for at least one day, preferably two days, stirring it a few times daily so that it is all thoroughly blended.
*The prepared mustard can be substituted with ¼ teaspoon dry mustard.