5 c. sliced carrots
1 sm. can tomato soup
1 med. onion
1 bell pepper
1 c. sugar
1 tsp. salt
1/2 c. salad oil
3/4 c. vinegar
1 tsp. Worcestershire sauce

Steam carrots, about 15 minutes, leaving them semi-firm. Chop onion and bell pepper. Drain carrots and add onion and bell pepper. Mix all other ingredients, pour over carrot mixture and refrigerate. The longer they marinate the better they are.