5 c. carrots
1 can tomato soup
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 green pepper
1 sm. sweet (Bermuda) onion

Slice and cook carrots until tender. Mix together all ingredients and add just enough green pepper and onion to taste and add color. Let sit overnight and mix periodically before serving so oil will not separate. Serve cold! (Laura is one of my co-workers who loves to cook gourmet foods. This is a real treat for a cold but delicious vegetable dish.)