1 scant c. sugar
3/4 c. wine vinegar
1/2 c. oil
1 can tomato soup
1 tsp. prepared dry mustard
1 tsp. Worcestershire sauce
1 green pepper, chopped fine
1 onion, chopped fine
2 1/2 lbs. cooked sliced carrots

Makes 1 1/2 pints of marinade. Slice and cook carrots slightly - not to mushy stage.

Mix all ingredients and pour over carrots. Marinade is not cooked and keeps at least two weeks in refrigerator. Makes good green salad dressing when carrots are gone.