5 cups carrots (about 2 lbs.), sliced and parboiled
1 small bell pepper, sliced into rings
1 small onion, sliced into rings
1 (10 oz.) can condensed tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup Cider vinegar
1 Tbl. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
Par-boil carrots until crisp-tender. Drain carrots and let cool.
Combine all other ingredients in large bowl and add carrots. Toss well to coat.
Refrigerate for at least 12 hours stirring several times.
This will keep for at least 4 - 5 days (if it lasts that long!). The longer it sits in the refrigerator, the better it tastes.
Note: This is a really pretty dish to serve at holiday gatherings. It can be drained and served as an appetizer or with the liquid as a salad.