Ingredients

　　1 cup sugar

　　3/4 cup white vinegar

　　1/2 cup vegetable oil

　　1 teaspoon dry mustard

　　1 teaspoon Worcestershire sauce

　　1 teaspoon salt

　　3/4 teaspoon coarsely ground black pepper

　　One 10 3/4-ounce can tomato soup

　　2 pounds carrots, peeled, cooked, and sliced

　　1 medium onion, sliced into rings

　　1 green bell pepper, coarsely chopped

　　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. 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.

　　Paula Deen's Kitchen Classics