3 lbs. carrots, peeled
1 sm. green pepper, chopped
1 med. onion, thinly sliced
1 can undiluted tomato soup
1/3 c. salad oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Slice carrots into coins. Cook carrots in salted water until just tender; drain. Mix remaining ingredients and pour over carrots. Store in refrigerator in a tightly covered container for several hours before serving. Keeps 3-4 weeks.