2 (16 oz.) cans of carrots, drained
Chop 1 sm. onion
Chop 1 bell pepper

MARINADE:

1 can tomato soup
1/2 c. salad oil
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 c. sugar
3/4 c. tarragon or salad vinegar

Mix these ingredients well and pour over carrots, onions and peppers. Let stand several hours or overnight.