1 lb carrots (about 11 to 15) 1 green pepper (sliced) 1 onion (sliced) 1 can tomato soup or tomato sauce 1/2 cup vegetable oil 3/4 cup wine vinegar 3/4 cup sugar 1 tsp mustard 1 tsp Worcestershire sauce Salt & pepper to taste
Slice carrots into rounds and boil until tender. Drain and cool. Mix all other ingredients together and add to carrots. Refrigerate overnight.