1 lb. raw carrots, sliced (5 c.)
Cook in boiling water until tender. Drain.
Mix together and marinate in:
1 c. canned tomato soup, undiluted
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 med. onion, sliced
1 bell pepper, sliced
1 tsp. mustard
1 tsp. Worcestershire
1 tsp. salt
1 tsp. pepper
Mix and refrigerate overnight