2 lb. carrots, cut, cooked & drained
1 bell pepper, cut
1 onion, cut

MARINATE:

1 can tomato soup
1/2 c. Wesson oil
3/4 c. vinegar
1 c. sugar
1 tbsp. Worcestershire sauce
1 tsp. mustard
Salt & pepper

For marinate. Boil together. Then pour over carrots, bell pepper and onion. Refrigerate overnight. Drain and serve.