1 lb. cooked carrots
1 onion, chopped
1/2 green pepper, chopped
1/2 can tomato soup, undiluted
1/4 c. salad oil
1/4 c. vinegar
1/2 c. sugar, scant
1 tsp. Worcestershire
1 tsp. dry mustard
1/8 tsp. pepper
Garlic salt, optional

Mix soup, oil, vinegar and spices. Pour over carrots. Refrigerate overnight. Serve hot or cold.