2 (16 oz.) cans cut carrots
1 thin sliced green bell pepper
1 thin sliced purple onion
1 can tomato soup (do not dilute)
1 c. sugar
1 tsp. dry mustard
1/2 tsp. pepper
1/2 c. salad oil
1/4 c. cider vinegar
1 tsp. salt
2 tsp. Worcestershire sauce

Combine carrots, bell pepper and onion; set aside. Mix tomato soup, sugar, mustard, pepper, oil, vinegar, salt and Worcestershire sauce. Bring to a boil and let cool for a few minutes and pour over carrot mixture and chill before serving.