2 lb. carrots
Boiling water
1 lg. onion
1 lg. or 2 sm. green peppers
1 can condensed tomato soup
2/3 c. cider or white vinegar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Salt & pepper to taste
Optional 1 c. sugar or sugar substitute equivalent

Peel and slice carrots (1/4 inch). Place in boiling water for 15 minutes, drain and cool. Slice and separate onion into rings, mix into cooled carrots slice and cut peppers into thin strips. Mix into cooled carrots.

In saucepan combine soup, vinegar, oil, mustard and Worcestershire sauce and the optional sugar. Heat to boiling. Pour over carrots, onion rings and pepper strips. Refrigerate.