2 pkg. carrots
1 small onion, sliced thin
1 green pepper in strips

Cut carrots any way you desire. Cook until tender, but not soft; set aside to cool. Drain. Add onion and green pepper.

Dressing:

1/2 c. salad oil
1 c. or 1 can tomato soup
1 c. sugar
1 tsp. prepared mustard
3/4 c. vinegar
1 tsp. Worcestershire sauce
salt and pepper

Blend all dressing ingredients together and pour over the cooked carrots, onion and green pepper. Refrigerate 8 to 12 hours or overnight. This will keep 2 weeks in refrigerator.

Recipe may be halved.