2 lb. carrots, peeled, sliced and cooked until tender
Salt and pepper to taste
1 med. green pepper, sliced into rings
2 med. onions, peeled, sliced (break apart into rings)
1 can tomato soup
1/2 c. salad oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Alternate layers of carrots, green pepper rings and onion rings in a dish. Sprinkle each layer with salt and pepper to taste. Combine remaining ingredients and beat until well blended. Pour over vegetables. Refrigerate at least 12 hours before serving for fuller flavor. Serve as a salad on lettuce or as a vegetable. Drained dressing is good on tossed salad.