2 lb. carrots, sliced, cooked until tender; crisp and drained
1 med. onion, diced (red onion is good)
1 med. green pepper, diced

SAUCE:

1 can tomato soup, undiluted
1/2 c. Wesson oil
3/4 c. cider vinegar
1/2 c. sugar
1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. salt
1 tsp. pepper

Cook carrots. Prepare sauce by combining all ingredients and cook for 5 minutes until mixture comes to a boil. Pour over carrots, onion and green pepper and refrigerate overnight. This will keep several days covered in the refrigerator.