2 lb. carrots, pared & sliced into thin rounds
1 med. red onion, finely chopped
1/2 c. bell pepper, finely chopped
1 can tomato soup
3/4 c. sugar
1/2 c. oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt

Cook carrots, until crisp/tender; drain and cool. Combine with all other ingredients and mix well. Refrigerate overnight and serve. Serves 8.