Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots, pared and thinly sliced
1 large green pepper, chopped
1 red onion, cut in thin slices
1 (10 1/2 oz.) can tomato soup
2/3 c. sugar
2/3 c. red wine vinegar or cider vinegar
1/4 c. oil
1 tsp. dry mustard
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. pepper

Preparation

Make day before or up to 3 days before serving.
Cook carrots until crisp-tender; drain and cool.
Place in a 3-quart bowl.
Add green pepper and onion; set aside.