2 lbs. carrots (peeled and cut into strips)

Cook 5 to 8 minutes in salted water until firm - not soft.

MARINADE:

1 can tomato soup
1 c. sugar
1/2 c. vinegar
1/2 c. oil
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 onion, diced
1 green pepper, cut in strips

Marinate cooked carrots for 24 hours.