2 lbs. carrots
1 med. green pepper, thinly sliced
1 med. onion, thinly sliced

Peel and cook carrots. Cool, slice 1/4 inch thick. Put carrots, onion and pepper in shallow dish.

DRESSING:

1 (10 3/4 oz.) can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. vegetable oil
1/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Combine soup with vinegar, sugar, oil and salt. Mix well. Heat until sugar dissolves, stirring occasionally. Add Worcestershire sauce and mustard. Blend well. Pour over prepared vegetables. Allow to marinate at least overnight. Will keep a week in refrigerator. For variation: leave out tomato soup.