2 1/2-3 lb. carrots, pared & sliced thin
1 med. red onion, chopped
1/2 c. chopped sweet green pepper
1 (10 1/2 oz.) can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt

Cook the carrots until they are tender but not soft. Drain and cool.

Combine the cooked carrots, onion, green pepper in a serving bowl. Combine soup, sugar, oil, vinegar and Worcestershire sauce and the salt in a small bowl. Pour the marinade over the vegetables. Stir gently to combine. Cover and refrigerate about 24 hours to blend the flavors.