2 lbs. carrots, thinly sliced
1 sm. green pepper, thinly sliced (may use sliced canned mushrooms instead of pepper)
1 med. onion, sliced thin
1 tbsp. Worcestershire sauce
1 c. sugar
3/4 c. white vinegar
1 tbsp. prepared mustard
1 can tomato soup
1/2 c. salad oil
Salt & pepper to taste

Cook carrots in boiling salted water until fork tender. Drain. When cool, alternate layers of carrots with peppers and onions.

Combine other ingredients over heat. Pour sauce mixture over layered vegetables. Cover and refrigerate. Best when allowed to set 2 or 3 days. Will keep in refrigerator, about 2 weeks.