• 1 cup sugar
• 1 cup white vinegar
• 1 cup vegetable oil
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1 (10¾-ounce) can tomato soup
• 2 pounds carrots, peeled, cooked, and sliced
• 1 medium onion, sliced into rings
• 1 green bell pepper, coarsely chopped

1. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup.
2. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.

This salad will keep for up to 6 weeks in the refrigerator.