2 lb. fresh carrots, sliced in 1/4" rounds (4 1/2 c.)
2 med. onions, thinly sliced & separated in rings
1 med. green pepper, cut in thin strips
1 can condensed tomato soup (10 3/4 oz. can)
3/4 c. vinegar
2/3 c. sugar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Cook carrots in small amount of boiling, salted water until tender, about 8-10 minutes. Drain. Combine with onion and green pepper in a large bowl. Stir together remaining ingredients and pour over vegetables in bowl. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade. Serve in lettuce-lined bowl, if desired. Return any leftover vegetables to marinade and keep refrigerated. Makes 5 cups.