2 lb. carrots, sliced
1 green pepper, diced
1 onion, chopped
1 can tomato soup
1 cup sugar
3/4 cup white vinegar
1/2 cup salad oil
1 tsp. salt
1 tsp. mustard
1 tsp. worcestershire sauce

Cook carrots until tender. Drain. Combine carrots, green peppers and onions in a bowl. Combine remaining ingredients. Pour over vegetables. Refrigerate overnight.