1 bell pepper
2 lbs. canned sliced carrots
1 med. sized white onion, cut in strips
1 (10 3/4 oz.) can condensed cream of tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp. black pepper
1 tsp. Worcestershire sauce
1/2 cup vegetable oil
1 tsp. prepared mustard
Remove seeds and white pithy part of bell pepper, cut into small pieces.
Drain carrots. Mix pepper, onions and carrots in a large container. Blend
remaining seven ingredients in a bowl. Pour over vegetables and mix well.
Cover bowl and marinate overnight in refrigerator. Keeps about 2 to 4
weeks. Use as a cold vegetable or a salad. Drain to serve. The leftover
juice makes a good dressing for lettuce.