2 lbs. carrots, cooked until just tender, sliced into round pieces
3 med. onions, cut into rings
1 med. bell pepper, chopped
1 (10 oz.) can tomato soup
1/4 c. vegetable oil
1/2 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. black pepper

(Canned ones may be used). Mix carrots, green pepper, onions in bowl. Mix remaining ingredients and pour over carrots, pepper and onions. Refrigerate in a tight container. Keeps about 2 to 4 weeks. Use as a cold vegetable or a salad. The leftover juice makes a good dressing for lettuce.