2 lbs. carrots, semi-cooked, sliced thin
1 green pepper, diced
1 lg. onion, diced (red)
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 c. oil
1 can tomato soup, do not add water
1/2 c. sugar
1/2 c. wine vinegar

Mix all ingredients in a large bowl. Chill overnight. Serve cold.