Ingredients

Wanda Lambert

2lb baby carrots (cooked until tender do not overcook)
1 large green bell pepper (chopped in large pieces)
1 large onion (chopped in large pieces)
1 cup sugar or splenda
3/4 cup vinegar
1 tsp mustard
2 TBSP worcheshire sauce
1 can tomato soup
1/2 cup oil

Directions

Drain and cool carrots, add chopped onions and pepper. Mix last 6 ingredients, pour over carrots, onions and pepper. Refrigerate over night.