3 lbs. carrots, pared and cut in 1/2 inch pieces
2 lg. sweet green peppers, cut in 1/4 inch strips
2 lg. onions, thinly sliced into rings
1 can (10 3/4 oz.) tomato soup
1 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1/4 c. snipped fresh dill or 4 tsp. dried dill weed

Cook carrots until crisp and tender. Drain and cool. Combine carrots, green pepper and onion - divide into two 13 1/2 x 8 1/2 x 2 inch glass baking dishes.

Stir together soup, sugar, oil, vinegar and Worcestershire, salt and pepper. Pour over vegetables. Stir gently to combine. Cover and refrigerate for 24 hours. Just before serving, drain excess marinade, if you wish. Stir in dill.