5 c. sliced carrots
1 medium onion
1 small green pepper
1 can tomato soup
1 c. sugar
1/4 c. oil
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Use can carrots (or slice your own and cook). Drain and mix all ingredients. Add carrots. Refrigerate for 24 hours before eating. Will keep 2 weeks in refrigerator.