2 lb. carrots
1 med. green pepper, chopped
3 med. onions, cut into rings
10 oz. can tomato soup
1/4 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce

Cook carrots until tender (slice into round pieces). Place in bowl with green pepper, and onion. Mix together salad, soup, sugar, vinegar, salt, pepper and sauce. Refrigerate in a tight container. Keeps 3 to 4 weeks in refrigerator.