4 lb. carrots, peel, slice into rings; cook (keep a little hard) and cool
1 med. green pepper, cut into sm. pieces
3 med. red onions, cut into sm. pieces

DRESSING:

1 can tomato soup
3/4 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. salt

Boil dressing 1 minute. Pour over carrots. Let stand 12 hours. Also, can be refrigerated when cooled. Can be served hot or cold. Top with parsley leaves or flakes.