2 lbs. carrots
1 med. onion
1 med. green pepper
1 can tomato soup
1/2 c. oil
1 c. sugar
1 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Scrape, slice and boil carrots until tender. Drain and cool. Alternate layers of carrots, green pepper, and sliced onion; beat remainder of ingredients in blender. Pour over vegetables. Refrigerate. Can be prepared several days in advance.