2 lbs. carrots, sliced across in thick slices
1 sm. green pepper, sliced thinly
1 med. onion, sliced thinly
1 can tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire
salt and pepper to taste

Cook carrots until almost done. Don't overcook. Rinse in ice water. Arrange in layers with peppers and onion. In saucepan, starting with soup, combine rest of ingredients and bring to boil, stirring until blended. Pour over vegetables, chill.

Serves 12.

Makes a good relish for a buffet.