2 lb. carrots
1 can tomato soup
3/4 c. vinegar
1 c. sugar
1/2 c. salad oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 green pepper
1 onion

Slice and boil carrots in salted water (blanched). Drain and cool. Boil soup, vinegar, sugar, oil, mustard and Worcestershire sauce. Layer in bowl: 1 green pepper, 1 onion, carrots. Marinate overnight in refrigerator.