1 lb. carrots (chunked or sliced)
1 large onion cut in rings
1 large green pepper cut in rings

SAUCE:

1 can tomato soup
1/2 c. salad oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. worcestershire sauce

Mix sauce well. Cook carrots until tender; drain. Salt if desired. Let carrots cool. Alternate layers in bowl starting with carrots. Pour sauce over vegetables and marinate overnight.