5 c. carrot coins
1 sm. onion, chopped
1 green pepper, chopped
1 can tomato soup
1/2 c. salad oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Steam carrots until tender. Mix all remaining ingredients and pour over carrots. Refrigerate 12 hours before serving. Remove from sauce to serve.