2 lb. carrots, cut into 1/2 inch slices
1 green pepper, sliced
1 sm. onion, quartered and sliced
1 (10 3/4 oz.) can tomato soup
3/4 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire
1 tsp. salt
1/2 c. vegetable oil
1 tsp. salt
3/4 c. cider vinegar
1/8 tsp. freshly ground pepper

Cook carrots, drain and cool. Add green pepper and onion. Blend remainder of ingredients and pour over vegetables. Pour into large jar and keep refrigerated.

Let carrots marinate at least 2 days before eating. Will keep 2 to 3 weeks. Serve as a meat accompaniment or tossed with lettuce as a salad.