2 1/2 c. sliced carrots
1 lg. chopped onion
1 lg. green pepper, cut into strips
1 (10 oz.) can tomato soup
1 tsp. Worcestershire sauce
1/2 tsp. mustard
1/2 c. sugar
1/4 c. oil
1/2 c. vinegar
Salt and pepper to taste

Cook carrots for 5 minutes and drain. Mix in a large bowl with the onion and green pepper. Combine the remaining ingredients in a medium saucepan. Bring to a boil and stir until the sugar is dissolved. Pour over the carrot mixture and mix well. Refrigerate overnight, then serve.