1/2 c. oil
1 1/2 c. sugar
3/4 c. vinegar
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire sauce
2 lbs. carrots, peeled, sliced, and cooked until tender
1 med. diced onion
1 sm. diced green pepper

Simmer first 6 ingredients in saucepan while carrots are cooking.

Layer carrots, onions, and green pepper. Pour sauce over vegetables; cool and refrigerate overnight. Keeps well.