2 lb. carrots
1 med. green pepper, chopped, optional
1 sm. jar of cocktail onions, drained or 1 onion, sliced
Salt and pepper to taste
1 can tomato soup
1 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. salad oil
3/4 c. vinegar

Cook carrots in salted water until crisp tender. (6 or 9 minutes). Drain. Combine soup, sugar, mustard, Worcestershire sauce, oil, and vinegar. Heat, pour over carrots, pepper and onions. Can be served hot or refrigerate and then serve cold.