2 lbs. carrots, sliced thin, cooked, dranied, cool
1 sm. green pepper, chopped fine
1 sm. onion or green onion, chopped
1/2 c. vegetable oil
1 can tomato soup, undiluted
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
3/4 c. vinegar
1 c. sugar

Cook sugar and vinegar together over low heat until sugar melts. Cool. Combine oil, soup, mustard, Worcestershire sauce. Add vinegar. Add carrots, peppers and onions. Toss lightly to coat. Chill overnight.