2 lbs. carrots, sliced thin
1 med. onion, chopped
1 green pepper, chopped
1/2 c. oil
1 (10 oz.) can tomato soup
1 tsp. salt
1 tbsp. mustard
1 tbsp. Worcestershire sauce
1/2 c. sugar
3/4 c. vinegar

Cook carrots with salt until tender. Drain. Combine remaining ingredients and marinate for 12 hours. Serve cold. Will keep for weeks in refrigerator.