2 lbs. carrots, sliced
1 small green pepper, sliced in rings
1 medium onion, sliced
1 can tomato soup
1/2 cup olive oil
salt and pepper to taste
1 cup sugar
3/4 cup vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Directions: Boil carrots in salted water until fork tender, cool. Alternate vegetables in salad bowl. Combine other ingredients, stir well. Pour over vegetables. Refrigerate.
Notes: Canned carrots may also be used.