2 lb. carrots
1 c. sugar
1 can tomato soup
3/4 c. white vinegar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1 lg. onion, sliced
1 green pepper, sliced

Slice carrots, cook until tender and cool. Combine sugar, soup, vinegar, oil, Worcestershire sauce and mustard in saucepan. Heat to boiling until sugar dissolves. Cool. Place in large bowl. Add onion, pepper and carrots. Mix well. Serve hot or cold.