2 lb. carrots
1 medium green pepper
1 medium onion, sliced

Marinade:

1 can tomato soup
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper

Slice carrots and boil until fork-tender (in salted water). Cool. Alternate layers of carrots, peppers and onion.

Make marinade of soup, oil, vinegar, sugar, mustard and sauce; mix well. Season to taste. Pour over layers and refrigerate at least 24 hours.