2 lbs. carrots
1 med. onion
1 pepper

Peel and cut carrots in rounds; boil until tender. Drain and cool. Slice onion and separate into rings. Cut pepper into rings. Mix the onion, carrots and pepper together.

DRESSING:

1 can tomato soup
1 c. sugar
1/2 c. oil
1/2 tsp. mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste.

Mix above ingredients together and pour over vegetables. Chill in refrigerator overnight.