2 cans sliced carrots
1 med. green pepper, diced
1 med. sweet onion, diced
1 can tomato soup, undiluted
1 c. sugar
1 tsp. mustard
1 tsp. Worcestershire sauce
3/4 c. vinegar
1/2 c. salad oil
1 tsp. each salt and pepper

Drain carrots. Mix onion and green pepper with cool carrots. Set aside. Mix and bring to a boil remaining ingredients. Pour over carrots. Cover and marinate for 12 hours or more in refrigerator. Serve cold. Serves 8 to 10.