1 lb. carrots
1/3 c. diced green pepper
1/3 c. sliced onion
1 can tomato soup
1/2 c. sugar
1/2 c. wine vinegar
1/4 c. vegetable oil
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce

Peel carrots; slice. Cook together with the pepper and onion until tender, but not soft. Remove from heat; drain. Mix vegetables with remaining ingredients; mix together well. Refrigerate at least 2 days before using. Keeps well up to a week.