2 lbs. carrots, sliced into rounds and cooked until just tender, drained
1 med. onion, sliced
1 green pepper, sliced
1 can tomato soup
3/4 c. vinegar
1 tbsp. mustard
1 tsp. Worcestershire
1 c. sugar
1/2 c. salad oil

Blend together. Marinate overnight. Serve cold and drained well. Keeps a long time.