3 (1 lb.) bunches carrots, cleaned, sliced-cook in salted water until tender
3 (1 lb.) cans cooked carrots
2 med. onions, sliced into thin rings
1 sm. green pepper, slivered
1 can tomato soup
1 c. vinegar
1/2 c. oil
1 tsp. prepared mustard
1 tbsp. Worcestershire sauce
1 c. sugar

Mix all ingredients together and chill in the refrigerator. They will keep for several weeks in the refrigerator.