1 1/2 lbs. carrots, pared and thinly sliced
1 med. red onion, thinly sliced
1/2 c. chopped sweet green pepper
1 can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 tsp. Worcestershire
1/2 tsp. salt

Cook carrots in boiling salted water to cover in a large saucepan, until crisp- tender, about 5 minutes. Drain; cool.

Combine carrots, onion and green pepper in a serving bowl. Combine soup, sugar, oil, vinegar, Worcestershire sauce, and salt in a small bowl. Pour the marinade over the vegetables; stir gently to combine. Cover; refrigerate at least 24 hours to blend flavors.