2 lbs. carrots
1 sliced green pepper
1 sliced onion

Boil carrots in salted water until barely tender, about 7 to 10 minutes. Cool and slice. Arrange layers of carrots, peppers and onions in dish. Pour marinade over and refrigerate for at least 8 hours.

MARINADE:

1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard

Mix together well and pour over vegetables above.