2 lbs. carrots, sliced
Salt to taste
1 sm. green pepper, sliced into rings
1 med. onion, thinly sliced
1 can tomato soup
1/2 c. salad oil
1/2 c. sugar
1/2 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Pepper to taste

Boil carrots in salted water until tender; cool. Alternate layers of carrots, green pepper rings, and onion slices in dish. Combine remaining ingredients and mix well. Pour over vegetables. Refrigerate. Yield 12-15 servings.