2 lb. carrots, thinly sliced
1 sm. green pepper, diced or sliced
1 med. onion, thinly sliced
1 tsp. worcestershire sauce
1 c. sugar
3/4 c. white vinegar
1 tsp. prepared mustard
1 can tomato soup
1/2 c. salad oil
Salt and pepper to taste

Cook carrots until tender, in boiling, salted water; drain when cool. Alternate layers of carrots with pepper and onion slices. Combine worcestershire sauce and remaining ingredients over heat. Pour sauce mixture over layered vegetables, cover and refrigerate. This is best when allowed to set for a few days. Good with meats or as an appetizer.