5 cups cooked sliced carrots
1 small onion, chopped
1 green pepper, sliced
1 (10 oz.) can tomato soup
1 tsp. salt
3/4 cup vinegar
1/2 cup oil
1 cup sugar, brown or white
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce

Cook carrots and set aside along with the sliced green pepper. Saute onions in oil. Add all other ingredients to onions and mix well. Pour over drained carrots. Cover with sliced green peppers. It is much better marinated 24 hours or more in refrigerator, covered.