5 c. sliced, cooked carrots
1 or 2 med. sweet onions
1 sm. green pepper
1 can tomato soup
1/2 c. salad oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt & pepper

Cook carrots until tender, drain and cool. Slice the green peppers and mix with the carrots. Mix other ingredients together and pour over vegetables. Cover, marinate for 12 hours. Drain if you like. Will keep in refrigerator 2 weeks.