Instructions: Slice then cook the carrots in salt water for 8 to 10 minutes; drain. Slice the green pepper into thin strips. Slice the onion thinly and separate into rings. Arrange the carrots, green pepper and onion in dish and the marinade (see below) over them.

For marinade, mix together the tomato soup, oil, vinegar, sugar, Worcestershire sauce, prepared mustard, and salt. Pour marinade over vegetables in bowl. Cover and leave in refrigerator several hours or overnight. Stir occasionally. This will keep about a week in the refrigerator.

Makes about 4 cups.

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