5 c. cooked carrots, sliced
1 bell pepper, sliced
2 med. onions, sliced
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. cooking oil
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Cover carrots with water and cook until tender, drain and set aside.

Then mix all other ingredients together. Add carrots. Mix well. Refrigerate. Keeps for days. Better if served warm. Onions and bell peppers are put in cold (not cooked). It taste better to make 1 day before using. It needs to marinate.