2 lb. carrots (sliced & cooked until tender)
1 med. onion
1 can tomato soup
1/2 c. salad oil
1 tsp. mustard
1 med. green pepper
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce

Blend last 3 ingredients thoroughly in blender. Slice onion and pepper thin and layer with carrots. Pour dressing over all and store in refrigerator overnight. Will keep 2 weeks. Left over sauce is good on green salads.