2 lb. carrots, sliced & cooked crisp
1 med. sweet onion, chopped
1 green pepper, chopped

SAUCE:

1/2 c. vinegar
1 can tomato soup
1 c. sugar
1/2 c. salad oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt
Pepper

Pour sauce over cooled carrots, onion and pepper. Let set a day or overnight. Overnight is best. Refrigerate. Will keep for weeks.