2 lb. carrots, sliced thin, cooked and drained
1 green pepper, chopped
1 med. onion, chopped
1 c. sugar
1 can tomato soup
3/4 c. vinegar
2/3 c. vegetable oil
1 tsp. Worcestershire
1 tsp. dry mustard

Heat last 6 ingredients until sugar is dissolved. Pour over cooked carrots, onion, and pepper. Refrigerate. Best after 3 days. Keeps several in refrigerator.