1 c. tomato soup
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. basil
1 tsp. dry mustard
1 tsp. celery seed
Black pepper
1/2 c. sugar
2 cans sliced carrots
1 med. onion
3/4 c. vinegar
1 green pepper

Mix soup, salad oil, Worcestershire sauce, basil, mustard, celery seed, sugar, pepper and vinegar. Slice onion and pepper; mix with carrots. Pour mixture over the vegetables and refrigerate.