2 lb. sliced cooked carrots
1 sm. pepper, diced
3 sm. onions in rings

MARINADE:

1 can tomato soup
1/4 c. vinegar
1 c. salad oil
3/4 c. sugar
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. salt
Dash of pepper

Layer carrots, onion and pepper in bowl. Drizzle marinade over top and let stand. Serve cold. Stir before serving.