"Carrot salad recipe without bell pepper, adjusted for 2-3 servings. Ingredients: 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 (10 3/4 oz) can tomato soup, 2 lbs carrots peeled, cooked, and sliced, 1 medium onion sliced into rings. Directions: Combine sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from heat and add soup. Mix carrots and onion in a large glass dish; pour sauce over vegetables, stir gently to combine, and refrigerate overnight. Adjust quantities for 2-3 servings and exclude bell pepper."