Carrot Salad


2 pkgs carrots
1 bell pepper
1 large onion, sliced in rings
1 can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1/2 cup vinegar
1 cup sugar
3/4 cup oil
salt to taste

Slice carrots and cook in salted water until barely crunchy. Mix in bowl with other vegetables. Heat remaining ingredients to boiling, then pour over vegetables. Marinate overnight, then drain and serve.