3 lb. carrots, cut 1/2 inch wide
1 sm. green pepper, cut 1/4 inch wide strips
1 or 2 onions, thin rings
1 can tomato soup
1 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/4 c. snipped fresh dill or 4 tsp. dried dill

Cook carrots in boiling water until crisp tender, about 5 minutes. Drain and cool. Add pepper and onion. Divide mixture into wide pans or bowls (not metal) so marinade will cover. Stir all ingredients except dill together, then pour over carrot mixture. Stir occasionally. Refrigerate 24 hours.

Before serving, remove excess marinade and add dill.