5 c. evenly sliced carrots
3/4 c. vinegar
1/4 c. salad oil
1 tsp. mustard
1 lg. bell pepper (cut in rings)
1 tsp. salt
1 can condensed tomato soup
1 c. sugar
1 tsp. Worcestershire sauce
1 lg. onion, cut in rings

Cook carrots until tender in water and 1 teaspoon sugar; drain well. Mix soup, vinegar, sugar, oil and seasoning. Heat to a boil and then let cool. Put carrots in a large bowl and then top with onion and bell pepper rings. Pour dressing over and let marinate for 24 hours.