2 lb. carrots
1 med. green pepper
1 med. onion

MARINADE:

1 (10 oz.) can tomato soup
1 tsp. prepared mustard
1 c. sugar
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 tsp. salt
3/4 c. vinegar
1 tsp. pepper

Slice carrots and cook until tender but still crispy; drain and cool. Chop pepper and onion and add to carrots. Heat marinade ingredients until combined and add to carrots. Cover and refrigerate at least 24 hours before serving. Will keep indefinitely in refrigerator.

Dressing is also good on a combination of canned vegetables, carrots, green beans, wax beans, kidney beans, limas, etc.