5 c. (three 1 lb. bags) carrots
1 can tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. apple cider vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 med. onion, grated
1 med. bell pepper, diced

1. Cook carrots in boiling salted water until tender.

2. Prepare marinade by combining soup, oil, sugar, vinegar, Worcestershire sauce, salt and pepper.

3. Add carrots, onion and green pepper to marinade. Chill 12 hours. Will keep refrigerated 2 weeks.