2 lb. carrots, sliced
1 med. onion, diced
1 sm. red pepper, diced
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 can tomato soup
3/4 c. sugar
1 tsp. mustard

Slice and cook carrots in salted water until fork tender. When cool, alternate layer of carrots, chopped peppers, and chopped onions. Make marinade of remaining ingredients, blending well. Pour mixture over vegetables and refrigerate. Keeps well in refrigerator.