3 1/2 c. sliced carrots
2 med. onions, sliced
2 med.-size green peppers, sliced
1/2 (10 3/4 oz.) can tomato soup, undiluted
1/2 c. skim milk
1/2 c. low-cal Italian dressing
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce

Place carrots in medium saucepan; cover with water and cook until tender. Drain and cool. Add sliced onion and green pepper. Combine soup and remaining ingredients; pour over carrot mixture. Cover and refrigerate at least 12 hours. Yield 6 servings.