2 to 3 lbs. carrots
1 sm. bell pepper
1 med. onion
1 can tomato soup
Salt and pepper to taste
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. mustard
1 tsp. Worcestershire sauce

Slice carrots and boil in salted water until tender. Drain and rinse in cold water. Then alternate carrots, onion and pepper (cut onion and pepper in thin layers). Make marinade of remaining ingredients. Heating until completely blended. Pour over vegetables. Keep in covered dish in refrigerator. Will keep several days. It is better after it sets overnight.