2 lbs. carrots, sliced
1 to 2 green bell peppers, sliced
1 sliced onion

MARINADE:

1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 scant tsp. mustard
Salt and pepper

Boil sliced carrots in salted water until just about tender. Drain and cool. In large bowl, alternate layers of carrots, pepper, and onion. Pour sauce over layers and let set overnight in refrigerator.