1 can bisque of tomato soup, undiluted
1/2 c. cider vinegar
1 c. sugar
3/4 c. salad oil
1 tbsp. dry mustard
2 tbsp. Worcestershire sauce
5 c. sliced, cooked carrots or canned
1 raw onion, sliced in rings
2 green peppers, sliced

Combine soup, vinegar, sugar, oil, mustard and Worcestershire sauce. Bring to a boil and pour over carrots. Add sliced onions and peppers, stir well. Keep covered in refrigerator overnight before serving. To be served cold as a relish or heat for a vegetable casserole.