2 lbs. carrots, sliced
1 green pepper, sliced
1 onion, sliced
1 can tomato soup
1/2 c. oil
3/4 c. vinegar
3/4 c. sugar
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt (optional)

Cook carrots in small amount salted water until tender; cool. Heat soup, oil, vinegar, sugar, mustard, Worcestershire sauce, and salt (optional) until well blended.

In a large container with lid, put a layer each of carrots, onions, and green peppers. Repeat layers. Pour sauce over all and refrigerate. Serves 8-12.