2 lb. fresh carrots, peeled, sliced and cooked
1 med. onion, chopped
1 med. sweet red or green pepper, chopped

SAUCE:

1 c. sugar
1/2 tsp. pepper
1/4 c. vegetable oil
1 can tomato soup, undiluted
1 tsp. dry mustard
1 tsp. salt
1/2 c. cider vinegar
1 tsp. Worcestershire sauce

Place carrots, onion, and peppers in a large mixing bowl. In two quart saucepan combine sugar, dry mustard, salt and pepper. Mix well and add remaining ingredients. Stir over medium heat until sugar dissolves and mixture boils. Turn down heat and simmer 5 minutes. Pour over carrots and gently stir. Refrigerate at least 12 hours to blend flavors.