2 c. baby carrots, slice and cooked
3/4 c. sliced green onions
1 bell pepper, sliced
1 tsp. Spike seasoning
1/2 c. vinegar
1 c. tomato soup
1/2 c. turbinado sugar
1 tsp. ground mustard
1/2 c. olive oil
1 tsp. Worcestershire sauce

Mix all ingredients from Spike on down. Bring to a good boil. Pour over vegetables. Cool and refrigerate. Keeps 3 weeks.