2 lbs. carrots, cut in rounds
2 med. onions, cut in rings
1 med. green pepper, cut in strips
1 (10 oz.) can cream of tomato soup
1/2 c. salad vinegar (white)
1/2 c. sugar
1/2 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Cook carrots in a small amount of boiling salted water (or in microwave oven) until tender. Drain and cool. Combine with mixture of soup and rest of ingredients. Marinate overnight or at least 4 hours.