1 sm. green pepper, sliced 1 med. onion (purple), sliced Salt and pepper to taste

Cook carrots in salted water until tender. Separate pepper and onion rings. Alternate layers of carrots, pepper and onion; add salt and pepper to taste. Prepare marinade; pour over vegetables. Refrigerate 10 hours. Drain slightly before serving.

MARINADE:

1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
3/4 c. sugar
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce

Combine ingredients and blend well.