5 c. sliced carrots
1 med. sweet onion
1 sm. green pepper
1 (10 3/4 oz.) can tomato soup
1 1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. black pepper

Cook carrots until barely tender and drain. Cool. Cut onion and green pepper in round slices. Mix with cooled carrots. Mix other ingredients together and pour over vegetables. Cover and refrigerate 12 hours or more. Drain marinade. Carrots will keep up to 2 weeks. The marinade can be saved for a salad dressing.