2 lbs. carrots
1 med. onion, thinly sliced
1 sm. green pepper, sliced
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt & pepper

Cook carrots until tender, but still quite firm. Cool. Mix all ingredients together; let chill several hours before serving.