Ingredients:

2 pounds carrots, sliced crosswise and cooked until crisp-tender
1 small green pepper, sliced into rings
1 small onion, sliced and separated into rings
1 (10-ounce) can condensed tomato soup
1/2 cup vegetable or olive oil
1 cup sugar
3/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard

Methods:

1. Combine carrots,green pepper, and onion in a large bowl.
2. In a medium bowl combine soup, oil, sugar, vinegar, Worcestershire sauce and mustard.
3. Pour soup mixture over vegetables toss well to coat. Refrigerate for several hours or overnight, stirring several times.