2 lbs. carrots, cooked and sliced
1 med. onion, sliced, more if preferred
1 med. green pepper

Cook carrots and onions; drain. Add pepper.

MARINADE:

1/2 c. salad oil
3/4 c. cider vinegar
1 tbsp. Worcestershire sauce
1 can tomato soup, undiluted
1 c. sugar
1 tbsp. yellow mustard
Salt, pepper to taste

Beat marinade well. Pour over carrots and onions. Serve hot or cold. Will keep a couple weeks in refrigerator. The longer it stands the better the flavor.