Ingredients:

• 2 pounds whole carrots peeled
• 3 small onion sliced thin
• 1 green pepper sliced thin
• 1 can Campbell’s Tomato Soup
• 1/2 cup vinegar
• 1/2 cup salad oil
• 1/4 cup sugar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon prepared mustard
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions:

• Peel the whole carrots and boil about 15 minutes.
• Refresh the hot carrot by draining them, then cover them with cold water. Drain them thoroughly and slice them into 1/4 inch rounds.
• Toss the carrots with the onions and peppers
• Prepare the sauce by bringing all ingredients (except the soup) to a boil
• Add the soup and while stirring over medium heat, all the mixture to “boil up” to blend.
• Pour over the vegetables. Toss and chill before serving.