2 lb. carrots (sliced & cooked until crisp-tender)
2 med. onions, sliced thin
1 green pepper, cut in slices
1 can tomato soup
1/2 c. white vinegar
1/2 c. white sugar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. salt
Dash of celery seed
1 tsp. prepared mustard

Mix all ingredients, stir completely. Add carrots. Cover and refrigerate 24-48 hours. Drain and serve.