3 lbs. frozen carrots
1 med. green pepper
1 med. onion
1 can tomato soup
1 c. sugar
1/2 c. Mazola oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Cook carrots in salted water, drain and cool. Layer finely chopped pepper, carrots, and finely chopped onion. Mix the balance of the ingredients, pour over the salad and refrigerate - overnight is best.