Carrot Salad

2 pounds carrots cut in chunks
1 large onion
1 green pepper
1 Cup tomato soup
1 teaspoon Worcestershire sauce
½ cup salad oil
1 cup sugar
¾ cider vinegar
1 teaspoon prepared mustard

Cut carrots in chunks.
Cook in slightly salted water until tender – drain and cool.
Slice onion and green pepper lengthwise.
Blend tomato soup, Worcestershire sauce, salad oil, sugar, cider vinegar, and muster well in blender.
Pour sauce over carrots, onions, and green pepper.
Refrigerate over night.