2 lb. carrots, sliced & cooked for 8 minutes, drained & cooled
2 med. onions, sliced
1 green pepper, sliced
1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. oil
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt

Mix all ingredients together and refrigerate 24 hours before serving. Keeps 2 weeks.