2 lbs. carrots
1 med. green bell pepper, chopped
2 med. onions, chopped
1 (10 oz.) can tomato soup
2/3 c. sugar
1/2 c. oil
1 tsp. mustard
3/4 c. vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt

Peel and slice carrots. Cook in water (to just cover) in saucepan until tender crisp; drain. Combine with green pepper and onions in bowl; mix well. Combine soup, sugar, oil, mustard, vinegar, Worcestershire sauce and salt in saucepan. Heat until sugar dissolves. Pour over salad; mix well. Chill overnight. Yield: 12 servings.