2 lbs. raw carrots or 1 kilo
1 green pepper, diced
1 medium onion, diced
1 can tomato soup (see index)
1 tsp. dry mustard
1 tsp. Worcestershire sauce
3/4 c. oil
1 c. sugar
1/2 c. cider vinegar (others may be used)
Salt to taste (1 tsp.)

Cook together until thickened the sugar, salt, mustard, vinegar, oil, Worcestershire sauce, and tomato soup. Cook carrots, sliced crosswise and thin, until tender. Do not overcook. Add the pepper and onion, diced just before carrots are done and cook until onions are clear. Drain well and pour the cooked dressing over vegetables; stir until well covered. Serve either hot or cold.