Blue Ribbon Carrot Salad Recipe

• 2 pound carrots, cut into 2 x 1/4 inch sticks
• 1 can condensed tomato soup
• 1/4 c. sugar
• 1/2 c. vinegar
• 1 teaspoon dry mustard
• 1/4 c. salad oil
• 1 teaspoon Worcestershire sauce
• 1 c. snow pea pods, halved crosswise, cooked & liquid removed
• 1 green pepper, cut into strips

Directions