2 lb. sliced carrots
1 green pepper, sliced
Onions, sliced

MARINADE:

1 can tomato soup
1 1/2 c. vegetable oil
1 tsp. mustard
1 tsp. Worcestershire
1 tsp. salt
1/2 tsp. pepper
1 c. sugar
3/4 c. vinegar

Cook carrots in small amount of water. Drain and cool. Place layer of carrots in shallow pan, then onions, peppers; repeat. Mix ingredients for marinade, pour over vegetables. Place in refrigerator overnight. Serve cold; will serve 10-12. Keeps indefinitely in refrigerator.