2 lbs. carrots (sliced)
1 tbsp. salt

MARINADE:

2 onions, cut in rings
1 bell pepper, cut in rings
1 can tomato soup
1/2 c. cooking oil
1/4 c. vinegar
3/4 c. sugar
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
Dash pepper

Cook carrots until tender. Drain.

Mix all ingredients for marinade then add carrots. Place in refrigerator and cover, leave overnight.