Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots;sliced |
| 1 | Green pepper;diced |
| 1 | Onion;diced |
| 1 can | Tomato soup |
| ½ cup | Oil |
| 1 cup | Sugar |
| ¾ cup | Vinegar |
| 1 teaspoon | Prepared mustard |
| 1 teaspoon | Worcestershire sauce |
Cook carrots until crispy tender. Drain off water. Toss with pepper and onion and set aside. In saucepan, combine tomato soup, oil, sugar, vinegar, mustard and Worcestershire. Heat until boiling.
Pour over carrots, pepper and onion and stir. Refrigerate at least 1 day.