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

Cook carrots in boiling, salted water to cover in large sauce pan until tender crisp, about 5 minutes. Drain and cool. Combine carrots, onions, green peppers in serving bowl. Combine soup, sugar, oil, vinegar, Worcestershire sauce and salt in small bowl. Pour marinade over vegetables and stir to combine. Cover, refrigerate 24 hours to blend flavors. Can add cooked cauliflower and 3 stalks cooked celery and then not add as many carrots.