SWEET AND SOUR CARROT SALAD 12 servings

2 lbs. carrots cut into 3/4 inch pieces, cooked for about 5 minutes til crisp tender. Drain then
set aside to cool slightly.

Mix together:
1 medium onion coarsley chopped
1 medium green bell pepper or mix with equal amount of red or yellow bell peppers cut into 1 inch pieces
1 can Campbell's Tomato Soup
1/2 cup white sugar
2 tsp. Worchestershire Sauce
1/2 cup salad oil (not olive oil)
1/2 cup apple cider vinegar
1 heaping teaspoon yellow prepared mustard (not Dijon type)
salt and pepper to taste

When carrots have cooled for about 15 minutes, add to the sauce mixture and blend well. Carrots should still be warm to absorb the sauce.

Refrigerate for at least 6 hours. Better overnight. Serve this at room temperature.