2 lbs. carrots, pared and sliced
1/2 c. chopped green peppers
1 (3 1/2 oz.) can cocktail onions
1 (10 1/2 oz.) can condensed tomato soup
1 c. sugar
3/4 c. wine vinegar
1/2 c. salad oil
1 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 tsp. prepared mustard

Cook carrots until tender. Drain and cool. Combine carrots, green pepper and onions in bowl. Mix remaining ingredients. Pour over vegetables. Cover and refrigerate two days.