1 lb. carrots, sliced
1 sm. green pepper, thinly sliced
1 (10 3/4 oz.) can condensed tomato soup
1 med. onion, thinly sliced
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt
Pepper

Cook carrots in salted water until medium done. Rinse in ice water. Arrange layers of carrot, green pepper and onion in bowl or container.

Combine all the remaining ingredients in a saucepan and bring to a boil, stirring until blended. Pour over the carrot mixture and refrigerate until flavor is absorbed. This will keep for weeks in the refrigerator. The marinade can be used again.