Carrot Salad

Mix together in bowl:

• 4 1/2 cups cooked, sliced carrots
• 1/2 cup chopped onion
• 1 chopped green pepper

Combine and boil:

• 1 Tbsp. lemon juice
• 1 can (10 oz.) tomato soup
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 1 Tbsp. Worcestershire sauce
• 1/2 cup vinegar
• salt and pepper to taste

Pour the dressing over the vegetables.  Keep in fridge in covered container.  Will keep for 2 weeks.