2 lb. carrots
2 med. onions
1 green pepper
1 can tomato soup
3/4 c. cider vinegar
1/2 c. peanut oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt
1/4 c. sugar

Peel and slice 2 pounds carrots. Cook until tender; drain. Put in bowl. Slice onions into thin rings. Add to carrots. Add green pepper, cut in strips. Add soup undiluted. Add vinegar, oil, Worcestershire sauce, salt, mustard and sugar; mix well. Refrigerate overnight.