2 carrots, sliced
1 medium green pepper, sliced
1 medium onion, sliced thin
1 can tomato soup
1/2 c. cooking oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Cook carrots until tender and crisp, drain and rinse in ice water. Layer carrots, peppers and onions. Blend other ingredients until sugar is dissolved. Pour over veggies and refrigerate, overnight is good. Use leftover dressing for salads. Good! Keeps well in refrigerator.