2 1/2 c. sliced carrots
1 med. onion
1 sm. green pepper

SAUCE:

1 can condensed tomato soup
3/4 c. vinegar
2 c. brown sugar
1/2 c. olive oil
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt

Cook carrots in a small amount of boiling water just enough to cover. Cook about 8 minutes and drain. Combine with onion and peppers.

Stir together the remaining ingredients and pour over the vegetables. Mix well. Marinate in a covered bowl, put in the refrigerator overnight. Serve cold.