2-3 lb. carrots, pared and sliced
1 sm. green pepper, thinly sliced
1 med. onion, thinly sliced
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 scant c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Salt and pepper

Cook carrots in salted water until tender. Drain and cool. Combine with the pepper and onion slices and set aside. Combine other ingredients beating well. Pour over vegetables. Refrigerate until ready to serve. Will keep in the refrigerator for a long time if kept tightly covered.