2 lb. carrots, cut into 2 x 1/4 inch sticks
1 can condensed tomato soup
1/4 c. sugar
1/2 c. vinegar
1 tsp. dry mustard
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 c. snow pea pods, halved crosswise, cooked & drained
1 green pepper, cut into strips

In 4 quart saucepan, over medium heat in 1 inch boiling water, cook carrots until tender. Drain. Cool slightly.

In large bowl, combine soup, sugar, vinegar, mustard, salad oil and Worcestershire sauce. Add carrots, pea pods and pepper; toss to coat well. Cover, refrigerate until serving time - at least 4 hours. 6 cups - 8 servings.