1 1/4 lbs. carrots, sliced (fresh or frozen)
1/2 med. onion, sliced
1/2 green pepper, chopped
1/2 c. tomato soup (condensed)
1/4 c. salad oil
1/2 c. sugar
1/4 c. vinegar
1/2 tsp. mustard
1 1/2 tsp. Worcestershire sauce

Cook carrots just until tender. Drain and cool. Alternate layers of carrots, peppers and onion in a baking dish. Combine other ingredients and blend thoroughly. Pour over vegetables. Refrigerate for several hours. Makes 8 servings.