2 lbs. carrots, scraped (sliced & cooked tender crisp
1 lg. onion, thinly sliced
1 bell pepper, sliced
1 (10 oz.) can condensed tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt, 1 tsp. pepper

Cook carrots, drain and combine with onion and green pepper. Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Pour over vegetables and marinate 12 hours in refrigerator. Drain and serve as an appetizer, vegetable or salad.