5 c. sliced cooked carrots (2 bunches)
1 med. onion, sliced thin
1 green pepper, sliced
1 can tomato soup, undiluted
1/2 c. vegetable oil
1 c. sugar
1 tsp. prepared mustard
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce

Drain and cool carrots, add onion and pepper. Mix gently.

In a saucepan combine remaining ingredients and bring to boil over medium heat. Cool and pour over carrots, onion and pepper. Cover and refrigerate for at least 12 hours. Makes 2 quarts. Keeps well.