2 lbs. fresh carrots, sliced in 1/8 inch rounds
2 med. onions, sliced and separated into rings
1 med. green pepper, cut into thin strips
1 (10 oz.) can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/4 c. Wesson oil
1 tsp. Worcestershire sauce
1 tsp. prepared hot mustard
1/2 tsp. salt

Cook carrots in small amount of water (salted) until just tender - about 8 minutes. Drain carrots.

Combine onions and green pepper in bowl. Toss lightly. Add carrots. Toss again.

Stir together rest of ingredients. Pour over vegetables. Cover and marinate in refrigerator at least 24 hours before serving.

When ready to serve, drain - saving the marinade. Serve on lettuce leaves. Return any leftovers to marinade. Keep refrigerated. Can be kept for 2 weeks. These carrots are delicious with a ham sandwich.