2 lbs. sliced carrots
1 can tomato soup
3/4 c. vinegar
Salt and pepper to taste
1 green pepper
1/2 c. salad oil
1 c. sugar
1 tsp. Worcestershire sauce
1 lg. onion

Cook sliced carrots in salt water until tender. Drain and cool. Make marinade of soup, salad oil, sugar, vinegar, Worcestershire sauce, salt and pepper.

In a bowl, add alternating layers of carrots, onions, sliced in rings and pulled apart, cut up green pepper. Combine marinade ingredients, pour over vegetables. Refrigerate overnight.