2 pkgs. carrots
1 onion
1 green pepper
1 c. sugar
1 c. cider vinegar
1/4 c. oil
1 tsp. mustard
1 tsp. Worcestershire sauce
1 can tomato soup

Parboil carrots, leave crisp. Slice onions and bell pepper into rings and cut rings in half. Combine all the ingredients and refrigerate.