2 lbs. cooked carrots, sliced into coins
1 onion, thinly sliced
1 pepper, chopped
3/4 c. vinegar
1/3 c. veg. oil
1 c. sugar
1 (10 and 12 oz.) can tomato soup
1 tsp. mustard
1 tbsp. Worcestershire sauce

Place first set of ingredient in a medium bowl. Place second set of ingredients in a medium saucepan. Cook over high heat until mixture boils. Pour over vegetables in bowl. Chill for several hours or overnight. May be served cold or hot.