2 lb. sliced carrots
2 onions (med.)
1 green pepper
1 (10 3/4 oz.) can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt

Cook 1/2 inch round sliced carrots. Chop onions and green peppers. Combine all ingredients together and chill overnight. Serve chilled.