2 lb. carrots, peeled, cooked, drained and sliced
1 can tomato soup
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
pepper to taste
1/4 tsp. mustard
1 tsp. Worcestershire sauce
1/2 c. vegetable oil
3 small onions, sliced thin
1 green pepper, diced

Mix all ingredients except carrots. Pour mixture over carrots. Put in tight container. Refrigerate for 24 hours.