2 lb. 2 inch cuts of carrots

Cooked in salted water until tender (25 minutes). Drain.

1 bell pepper
1 onion

1 can tomato soup
1/2 c. Wesson oil
2 tbsp. Worcestershire sauce
3/4 c. sugar
1/2 c. vinegar

Refrigerate overnight in covered dish to marinate. Serve cold.