1 can tomato soup
1/2 c. salad oil
1/2 c. vinegar
1 tsp. Worcestershire sauce
1/2 c. sugar
Dash of salt
2 lb. cooked sliced carrots
2 med. onions, sliced in rings
1 lg. green pepper, sliced in rings

Combine first 6 ingredients; mix well. Arrange carrots, onions and green pepper in layers in bowl. Pour dressing over top; cover. Refrigerate overnight. Serve cold. Yields: 8 servings.