2 lbs. carrots, sliced
1 medium onion, diced

MARINADE:

1 (10 1/2 oz.) can tomato soup
1 c. sugar
1 c. cooking oil
3/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Cook carrots until just crisp. Its most important they are still crisp. Layer with diced onion and green pepper. Pour the marinade over vegetables; cover and refrigerate for about 12 hours. Drain well before serving. Will keep for week or more.