2 lbs. carrots, peeled & sliced
1 sm. green pepper, chopped
1 sm. onion, sliced thinly
1/4 c. lemon juice
1 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 can tomato soup
1 tsp. salt
1 tsp. mustard
1 tsp. Worcestershire sauce
3/4 tsp. pepper

Cook carrots. Cool in cold water. Arrange in a container with green pepper and onion. Combine other ingredients to make a marinade and pour over veggies. Cover and refrigerate for several hours. To serve, remove veggies from the marinade. Will keep for a week in the refrigerator.