2 lb. carrots (cook 7 to 8 minutes)
1 bell pepper, chopped
1 can tomato soup
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Salt and pepper
1 jar cocktail onions (drained) can use regular onions - 2 med.)
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar

Peel and slice carrots thin and cook in salted water until tender. Drain. Bring sauce to a boil and simmer 5 minutes before pour over warm carrots, green pepper and onions.

Let stand in refrigerator overnight. Drain before serving.