2 lbs. carrots
1 sm. green pepper
1 med. onion
1 can tomato soup
1/2 c. salad oil
Salt and pepper to taste
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Slice and boil carrots in salted water, until fork tender. When cool, alternate layer of carrots, pepper rings and onion slices (thinly sliced). Make marinade of remaining ingredients beating well until completely blended - a blender is ideal. Pour mixture over vegetables and refrigerate. Can be prepared several days before using. Keeps in refrigerator a good length of time.