2 lbs. carrots, sliced
1 green pepper
1 med. onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Slice and cook carrots in salted water with a little garlic added. When cool, drain and alternate layers of carrots, pepper rings, and onion rings, sliced thin. Make marinade of remaining ingredients, blended well. Pour over vegetables and refrigerate overnight. Good for one week or longer.