2 lbs. carrots
1 lg. onion
1 lg. bell pepper
1 tsp. salt

Chop onion and bell pepper. Scrape carrots (slice thin).

SAUCE:

1 c. sugar
2/3 or 1/2 c. Crisco oil
1 tsp. mustard (prepared)
1 can tomato soup
3/4 c. vinegar
1 tsp. black pepper
1 tbsp. Worcestershire sauce

Scrape carrots, slice thin and cook in salt water until tender, drain and cool (canned carrots may be used).

Cook sauce until well blended and slightly thickened. Place layer of carrots and layer of onions and layer of peppers (chopped). Pour sauce over all and repeat until all sauce is used. Cover and refrigerate for several hours.

To serve as salad, drain the carrots and serve on lettuce. Save the sauce to use as dressing for a tossed salad.