4 sm. carrots
1 sm. green pepper
1 med. onion
1 can tomato soup
1/2 c. salad oil
3/4 c. sugar
3/4 c. cider vinegar
1 tsp. Worcestershire sauce
Salt and pepper

Slice carrots and boil in salty water 10 minutes. When cool, alternate layers of carrots and thinly cut slices of pepper and onion. Make a marinade of remaining ingredients and heat until well blended. Pour over vegetables and refrigerate.