2 lbs. carrots
1 med. red onion
1/2 c. green pepper
1 can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt

1. Peel and thinly slice carrots. Cook carrots in boiling water to cover in a large saucepan, until crisp-tender, about 5 minutes. Drain, cool.

2. Thinly slice the onion and coarsely chop the green pepper.

3. Combine carrots, onion and green pepper in a serving bowl. Combine soup, sugar, oil, vinegar, Worcestershire sauce and salt. Pour this mixture over the vegetables and stir gently to combine.

4. Cover, refrigerate at least 24 hours to blend flavors.