2 lb. sliced carrots
1 sm. sliced bell pepper
1 sliced med. onion

MARINADE:

1 can condensed tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire
Salt and pepper to taste

Cook carrots in salted water until medium done (barely tender when pierced with fork). Heat marinade in saucepan. Pour over vegetables and refrigerate.