2 lbs. carrots (canned, if desired)
1 sm. green pepper
1 med. onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Slice and boil carrots in salt water until fork tender; drain and cool. When cool, mix. Make marinade with remaining liquid, beating well (blender or beater). Pour mixture over vegetables and refrigerate. Can be prepared several days in advance.