2 lbs. sliced carrots, cooked until tender and cooled
1 lg. onion, cut into rings
1 lg. green pepper, cut in chunks

MARINADE:

1 c. sugar
1/2 c. oil
1/2 c. vinegar
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Mix the ingredients for marinade thoroughly. Add carrots, onions and green peppers. Marinate at least 4 hours. Keeps indefinitely in refrigerator. Great buffet dish.