2 pounds carrots, peeled
1 medium green pepper, diced
1 medium onion, diced
1/2 cup salad oil
1/2 cup sugar
1/2 cup vinegar
10 oz. can tomato soup
1 teaspoon mustard
1 teaspoon Worcestershire sauce
Salt & pepper to taste

Slice carrots into 1/4" rounds. Boil in salted water until just barely tender. Drain and cool. Place alternate layers: carrots, green pepper, and onion in a 2-quart dish. Start and end with carrots. Make a marinade of the remaining ingredients and pour over vegetables. Refrigerate for 12 hours before serving.

Serves 8.

*Note: This can be used as vegetable dish or as a salad dish.