2 lbs. canned sliced carrots
1 med. sized white onion, cut in strips
1 bell pepper
1 (10 3/4 oz.) can condensed cream of tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. black pepper
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Remove seeds and white pithy part of bell pepper, cut into small pieces. Drain carrots and add to onion and pepper in a large glass or stainless steel bowl.

Blend tomato soup, sugar, vinegar, black pepper, Worcestershire sauce, oil and mustard in another bowl. Pour over vegetables and mix well.

Cover bowl and marinate overnight in refrigerator. Drain to serve.