2 lb. carrots, sliced (may use canned carrots)
1 green pepper, sliced
1 onion, sliced (or sm. jar cocktail onions)

MARINATE:

1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
Salt & pepper to taste
1 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Boil sliced carrots in lightly salted water until tender. Drain and cool. Alternate layers of carrots, onions and green pepper in dish. Mix together all marinade ingredients. Cover vegetables with marinade. Refrigerate. This will keep in refrigerator up to 3 weeks. This marinade is also good with sliced beets.