1 lb. fresh carrots, scraped, sliced in rounds and cooked
1 purple onion, chopped
1 (10 1/2 oz.) can condensed tomato soup
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Or use 3 (16 oz.) cans carrots, sliced and drained.

Combine all ingredients and marinate in refrigerate 2 or 3 days. Drain and serve cold or at room temperature as a relish or salad. Serves 12.