2 lbs. carrots, scraped and cut in circular slices
1 sm. green pepper, sliced
1 med. onion, cut in thin rings
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
3/4 - 1 c. sugar
1 tsp. prepared mustard

Cook carrots in salted water until tender. Drain. Layer carrots, green pepper and onion in dish.

Blend soup, oil, vinegar, sugar, mustard, Worcestershire sauce and salt to taste. Pour over vegetables. Cover dish tightly with foil. Refrigerate for at least one night or up to one week. Remove carrots with slotted spoon to serve. You're gonna love it. Serves 16.