2 lbs. fresh carrots (sliced in 1/4 in. rounds)
2 med. onions (thinly sliced and separated in rings)
1 med. green pepper (cut into strips)
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. vinegar
1/2 c. oil
2/3 c. sugar
1/2 tsp. salt
1 tsp. prepared mustard
1 tsp. Worchestershire sauce

Cook carrots in a small amount of boiling salted water just until tender (about 15 to 20 minutes). Drain. Combine carrots, onions and green peppers in a large bowl. Stir together soup, vinegar, oil, sugar, salt, mustard and Worchestershire sauce and pour over vegetables. Cover and marinate in refrigerator several hours or overnight.