1 can tomato soup
1 scant c. sugar, less if you like
3/4 c. vinegar
1/4 c. oil
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1 green pepper, diced
1 lg. sweet onion, cut in rings
1 tsp. salt

Heat two (16 ounce) cans sliced carrots. Bring to a boil, remove from heat. Drain carrots, and pour tomato soup mixture over hot carrots. Refrigerate 12 hours at least before serving.