1 lb. carrots, peeled, slice and cook until tender (canned carrots can be used)
1 can tomato soup, do not dilute
1 bell pepper, sliced]
1/2 c. oil
1/2 c. sugar
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/2 tsp. Accent
1 med. onion, sliced
1/4 c. vinegar
1/2 tsp. dry mustard
1/4 tsp. pepper

Mix all ingredients. Put in covered container. Refrigerate for at least 4 hours before serving.