2 lbs. sliced carrots
2 med. onions, sliced and separated
1 med. green pepper, sliced
1 can tomato soup
3/4 c. vinegar
1/2 c. vegetable oil
2/3 c. sugar
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt

Blanch carrots until just tender. Rinse and cool. Add other ingredients. Let sit overnight. Keeps for seven days.