2 lbs. carrots
1 green pepper
1 onion
1 can of tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste

Slice and boil carrots until crisp tender. When cool, alternate layers of carrots, onions and peppers. Make a marinade of remaining ingredients. Pour over vegetables. Refrigerate at least 24 hours. Keeps very well.

DIETITIAN'S NOTE:

A delicious addition to a picnic or luncheon. Make sure to drain carrots before serving, or serve with a slotted spoon, as the calories are in the marinade.