1 1/2 lb. carrots, sliced
1 med. red onion, sliced or med. Spanish onion
1/2 c. sweet green pepper
1 can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce

Cook carrots until crisp, drain and cool. Combine all other ingredients. Vegetable oil will not separate when carrots are put in. Refrigerate, better made day in advance.