2 lbs. carrots, sliced and boiled
1 c. sugar or substitute equivalent to amount required
1 (8 oz.) can tomato soup
1 lg. onion, sliced
1 lg. bell pepper, sliced
3/4 c. vinegar
1 tsp. dry mustard
1/2 c. salad oil
1 tbsp. Worcestershire sauce

Mix all ingredients except carrots. Pour mixture over carrots. Better if refrigerated overnight.