2 lb. carrots
1 small green pepper, cut thin
3/4 c. white vinegar
1 can tomato soup
1 tsp. prepared mustard
1 medium onion, cut thin
1/2 c. salad oil
1 tsp. Worcestershire Sauce
1 c. sugar
salt to taste
pepper to taste

Slice and boil carrots in salty water just until tender. Drain and cool. Alternate layers of carrots, pepper, and onion. Mix together remaining ingredients. Beat well until completely blended. Pour over vegetables and refrigerate over night. This keeps in the refrigerator for up to 2 to 3 weeks.