2 lbs. carrots, peeled, sliced and cooked tender crisp, or 2 cans (1 lb. each) sliced carrots, drained
1 green pepper, chopped
1 can (10 3/4 oz.) condensed tomato soup
1/2 c. vegetable oil
1 tsp. prepared mustard
3/4 c. vinegar
1 chopped onion
1 tsp. Worcestershire sauce
3/4 c. sugar

In large bowl, toss together carrots, green pepper and onion. Stir together tomato soup, vegetable oil, sugar, vinegar, mustard and Worcestershire sauce. Pour soup mixture over carrot mixture and toss to coat. Cover and refrigerate a minimum of 12 hours before serving. Makes 8 to 10 servings.