1 1/2 lbs. carrots, pared and thinly sliced
1 med. size red onion
1/2 c. chopped green pepper
1 (10 oz.) can tomato soup
3/4 c. sugar
1/2 c. oil
1/2 c. red wine vinegar
1/2 tsp. salt
1 tsp. Worcestershire sauce (optional)

Cook carrots in boiling salted water to cover in large saucepan 5 minutes or longer, depending on carrot size. Drain and cool. Combine carrots, onion, and pepper in serving bowl. Combine soup, sugar, oil, vinegar, and salt in small bowl. Pour marinade over vegetables; stir gently to combine. Cover; refrigerate at least 24 hours before serving.