3 c. carrots
1 sm. green pepper (cut diagonally)
1 green onion, sliced
1/2 c. vegetable oil
3/4 c. vinegar
1 c. sugar
1 (10 oz.) can tomato soup
1 tsp. Worcestershire sauce
1 tsp. pepper
1 tsp. salt
1 tsp. mustard

Cook carrots and cut diagonally. Drain. Make sauce. Pour over carrots and refrigerate several hours. Lift with slotted spoon and serve. Can use twice as many carrots if desired.