2 lbs. carrots (cook until tender)
1 lg. bell pepper, chop small to medium pieces
1 lg. onion, chop small to medium pieces
1 can tomato soup
1 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. ground mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste

Mix all ingredients. Pour over carrots, pepper and onions. Let stand overnight.