Carrot Salad

Ingredients

• 2 1 lb bags petite carrots
• 1 can tomato soup
• 12 c chopped onion
• 1 bunch green onions
• 12 c chopped celery
• 12 c green pepper chopped
• 12 c vinegar
• 12 c oil
• 1 Tbsp Worcestershire sauce
• 1 Tbsp dried mustard

Directions

1. Cook carrots cool and slice
2. In a large bowl add vinegar to tomato soup also oil
3. Add rest of ingredients
4. Add carrots cover and marinate overnight
5. Can be stored in quart jars kept in refrigerator for weeks