1 1/2 bags fresh carrots (1 1/2 - 2 lb.), cut, cooked, and drained
1 med. onion, diced
1/4 c. green pepper, cut up, diced
1 c. sugar
1/2 c. oil
1/4 c. white vinegar
1 tsp. salt
1 (10 3/4 oz.) can tomato soup
1 tsp. Worcestershire sauce
1 tsp. prepared yellow mustard
1 tsp. pepper

Combine all ingredients EXCEPT carrots. Heat until sugar is dissolved. Pour over carrots. Refrigerate 24 hours before serving.