2 lb. carrots
1 green pepper
1 med. onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Dash of salt

Slice and boil carrots in salty water until tender. When cool, alternate layers of carrots, pepper rings and onion slices. Make marinade of remaining ingredients. Heat slowly until blended. Pour over vegetables and refrigerate. Can be prepared 2 or 3 days ahead.