5 cup Carrots, sliced
1 cup Tomato soup
3/4 cup Vinegar, white
1/2 cup Oil
1 tsp Mustard, dry
1 tsp Salt
1 tsp Worcestershire sauce
1 Onion, cut in rings
1 Green pepper, large
3/4 cup Sugar, white


Parboil carrots for about 12 - 15 minutes. Add rest of ingredients and marinate in refrigerator at least 24 hours. Serve chilled