2 cans sliced carrots
1 sliced bell green pepper
1 can tomato soup
1/2 c. sugar
1 tsp. prepared mustard
1 to 2 tbsp. Worcestershire sauce
1 onion, sliced in rings
1 clove garlic, chopped
1/2 c. salad oil
2/3 c. vinegar
Salt and pepper to taste

Drain carrots, pour into large bowl. Add onions and bell green pepper in bowl. Combine remaining ingredients, bring to boil. Pour over carrot mixture. Mix well and refrigerate. The longer it marinates the better it is. I let set or marinate overnight.