2 lb. carrots, sliced in sticks
3 tsp. Sweet & Low or 1 c. sugar
1/2 c. cider vinegar
1/2 c. vegetable oil
1 can low salt tomato soup
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. lite salt
1 tsp. black pepper

Cook carrots until crisp. Mix dry ingredients. Add vinegar, oil and sugar; bring to a boil. Pour over drained carrots. Add 1 medium green or red pepper and 1 medium chopped onion. Let stand overnight.