1 1/2 lb. carrots, pared and cut into 1/4 inch slices
1 lg. sweet green pepper, 1/4 inch wide strips
1 lg. onion, thinly sliced into rings
1/2 can (10 3/4 oz.) tomato soup
1/2 c. sugar
1/4 c. vegetable oil
1/4 c. red wine vinegar
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1/8 c. fresh dill or 2 tsp. dried dill weed

Cook carrots until crisp tender; drain and cool. Combine carrots, green pepper and onion in glass baking dish. Combine marinade; pour over vegetables. Stir gently. Cover and refrigerate 24 hours. Drain and stir in dill just before serving.