2 lb. sliced, cooked tender carrots
1 green pepper, chopped
1 onion, sliced thin
1 can tomato soup
1 lg. can tomatoes, chopped with juice
3/4 c. salad oil
3 tbsp. vinegar
1/4 c. sugar
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. salt or less
1 tbsp. pepper

Blend everything in a large bowl, except for the carrots. After all ingredients are well blended, then add the carrots. Let stand, covered in the refrigerator. Can keep up to 2 weeks. Serves 15.