2 lbs. sliced carrots (boiled until tender)
Drain and cool
Slice 2 green peppers into rings
Slice 2 red onions into rings
Stir together.
Mix to in a separate bowl:
1 can tomato soup
3/4C. sugar
3/4C apple cider vinegar
1/2C vegetable oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt & pepper
Add this mixture to the carrots, peppers and onions; toss lightly and chill in refridgerator before serving.