5 c. sliced carrots
1 med. sweet onion
1 sm. green pepper
1 can tomato soup (Campbell's)
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire
1 tsp. salt
1/2 tsp. pepper

Cook carrots until tender, drain and cool slightly. Mince pepper, cut onion and mix with carrots. Mix other ingredients, pour over vegetables and marinate 12 hours or more in refrigerator. Serve chilled.