• 2 lbs. fresh cooked carrots, sliced 1/4 in thick
  (can use 4 1/2 cups canned carrots)
• 2 medium onions thinly sliced and separated
• 1/2 green pepper sliced
• 1 can tomato soup
• 3/4 cup vinegar
• 2/3 cup sugar
• 1/2 cup oil
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt

1. Cook carrots in small amount of water (8-10 minutes)
2. Drain
3. combine with onions and pepper in a large bowl
4. Stir together remaining ingredients
5. Pour over vegetables _cover and marinate in refrigerator several hours or overnight
6. Keeps indefinitely