2 lbs. carrots, peeled and cut 1/4 inch slices
1 green pepper
1 onion, sliced thin

SAUCE:

1 lg. can tomato sauce
1 c. sugar
1/2 c. vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 c. salad oil

Cook carrots in salted water until tender. Blend carrots, pepper and onion in bowl. Cover with sauce and mix well. Refrigerate for 24 hours.