2 lbs. carrots, sliced
1 sm. bell pepper, chopped
1 sm. onion, sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
2/3 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt to taste

Boil carrots until tender but firm. Mix all other ingredients and pour over the carrots. Refrigerate overnight before serving.