2 lbs carrots; peeled, sliced, cooked, drained or 2 cans, drained
1 medium green pepper; diced
1 can tomato soup
¾ cup sugar
¾ cup white vinegar
1 tsp Worchestershire
1 medium onion; rings
Salt & pepper
½ cup oil
1 tsp mustard
Mix last ingredients. Pour sauce over vegetables. Seal. Refrigerate 24 hours. Keeps a long time.