Marinated Baby Carrot Salad

2 pounds baby carrots or regular carrots sliced
1 (10.75 ounce) can condensed tomato soup
1/4 cup white sugar
1/2 cup white vinegar
1/4 cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon to 1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped green onion
1 green bell pepper, seeded and cut into strips or chopped


Directions:

Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes if sliced or 5 to 10 minutes if you use baby carrots. Drain and set aside in a bowl.

In a small pot, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce and bring to a simmer for 1 minute. Add marinade to carrots. Mix in celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate. You can marinade these up to 3 days before serving.