2 lbs. carrots
1 med. red onion
1 bell pepper
1 can Campbell's tomato soup
1 1/4 c. sugar
3/4 c. salad oil
3/4 c. apple cider vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Slice carrots and cook until tender. Drain and chill. Slice onion and bell pepper (thin). Blend or whip together soup, sugar, oil, vinegar, mustard, and Worcestershire sauce. Pour over a layer of carrots, onion and pepper. Chill and serve. Better if made 2 or 3 days ahead of serving time. Keeps 3 to 4 weeks in refrigerator. Serves 6 to 8.