1 jar pickled onions
2 lbs. carrots
1 sm. red or green pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
Salt & pepper to taste
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce

Cook the thinly sliced carrots in salted water until barely tender. Drain. Mix the remaining ingredients except onions together and heat just enough to dissolve the sugar. (I let it come to a boil). Pour over the cooked carrots and onions and let marinate at least 24 hours or for several days. Can be served warm or cold.