2 pounds carrots, sliced and cooked
1 medium onion (Bermuda is good)
1 large green pepper
1 can tomato soup (undiluted)
1/2 c. vinegar
1/2 c. oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
3/4 c. sugar

In a large bowl, mix together the carrots, onion and green pepper. In another bowl, thoroughly mix together the additional ingredients to make a dressing. Pour over the vegetables and marinate for 24 hours, stirring once. Serve cold. Keeps well.