2 cans carrots (or 2 lbs. fresh sliced and cooked)
1/2 c. salad oil
1/2 c. vinegar
1 c. sugar
1 c. tomato soup
1 med. onion, chopped
1 green pepper, chopped
1 tsp. black pepper
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Mix all ingredients; simmer for 10 minutes. Store in refrigerator overnight. It is best to make a day ahead. Can either be served hot or cold.