2 lbs. carrots, thinly sliced
1 sm. green pepper, thinly sliced into rings
1 med. onion, thinly sliced
1 tsp. Worcestershire sauce
1 c. sugar
3/4 c. white vinegar
1 tsp. prepared mustard
1 (10 3/4 oz.) can tomato soup
1/2 c. salad oil
Salt and pepper to taste

Cook carrots in boiling salted water until fork tender. When cool, alternate layers of carrots with pepper and onion slices. Combine remaining ingredients over heat. Pour sauce mixture over vegetables; cover and refrigerate. This is best when allowed to marinate for a few days. Good with meats or as an appetizer.