2 lbs. carrots, sliced in "coins"
1 onion, sliced
1 green pepper, diced
1 can tomato soup
1/2 c. vegetable oil
1 c. sugar
2/3 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Cook carrots until slightly tender; drain and combine with peppers and onion in a bowl. Heat soup and remaining ingredients; stir until smooth. Pour over carrots, onion, and green pepper. Chill in refrigerator and let set overnight.