6 c. carrots, sliced into 1/4 inch thick slices and cooked
1 med. onion, sliced
1 green pepper, cut into strips
1 can tomato soup
1 tsp. Worcestershire sauce
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. prepared mustard
Black pepper
1/2 c. salad oil

Drain carrots. Cool; add green peppers and onion. Combine remaining ingredients and pour over vegetables. Allow to marinate for several hours or overnight. Serve cold as a salad relish or over fresh greens.