2 lbs. carrots, sliced
1 med. green pepper, sliced
1 med. onions, sliced
1 (10 1/2 oz.) can tomato soup
1/2 c. vegetable oil
1 c. sugar
1/2 c. vinegar
1 tsp. prepared mustard
Salt and pepper
1 tsp. Worcestershire sauce

Cook carrots, in salted water until crispy tender. Rinse in ice water. Arrange layers of carrots, green pepper and onion in bowl. Combine remaining ingredients in a saucepan, bring to boil, stirring until thoroughly blended.

Pour marinade over carrot mixture and refrigerate overnight. Keeps well for weeks. Serves 12.