• 2 pounds carrots, sliced
• 1 green pepper, cut into thin strips
• 1 medium onion, sliced
• 10 oz. tomato soup
• 3/4 cup vinegar
• 1/3 cup vegetable oil
• 3/4 cup sugar
• 1 teaspoon  mustard
• 1 teaspoon  worcestershire sauce
• 1 teaspoon salt
• pepper to taste

Directons

1. Cook carrots until tender crisp.  Cover with ice water and drain again.  In a large bowl, place carrots, pepper and onion.
2. In a jar with lid; add tomato soup, vinegar, oil, sugar, mustard, worcestershire sauce, salt and pepper.  Shake well.  Pour over vegetables.

If  you wish to serve vegetables cold, refrigerate at least 24 hours.

If  you wish to serve vegetables hot, place in greased baking dish and bake in preheated 350 F. oven for about 30 minutes.

Serves 8