2 lbs. carrots, peeled, sliced, and cooked
1 med. green pepper, diced
2 med. onions, sliced and separated into rings
1 can tomato soup
3/4 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Layer carrots, pepper, and onion in large bowl. Sprinkle each layer with salt and pepper. Mix remaining ingredients, beating together with wire whisk. Pour over vegetables. Cover tightly and refrigerate 12 hours or longer. Keeps well for over a week.