1 (2 lb.) bunch carrots
1 can Zesty tomato soup, Campbell's
1/2 c. salad oil
1 c. sugar
1/2 c. vinegar
1/2 tsp. Worcestershire sauce
1 onion, sliced thin
1 green pepper, raw and cut up sm.

Cook carrots barely tender. Heat soup, oil, sugar, vinegar, and Worcestershire sauce.

Layer carrots, onions, peppers, repeat. Pour heated sauce over and chill for 2 hours. Sauce will thicken. Keep refrigerated.