2 lbs. raw carrots, sliced
1 sm. green pepper, thinly sliced
1 med. onion, thinly sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. apple cider vinegar
1 tsp. prepared mustard
Salt and pepper to taste
1 tsp. Worcestershire sauce

Cook carrots in salted water until medium done. Rinse in cold water. Arrange layers of carrots, green peppers and onions in bowl. Combine remaining ingredients in a saucepan. Bring to a boil, stirring until thoroughly blended.

Pour marinade over vegetables and refrigerate several hours at least. Will keep in refrigerator for one month. Serves 12.