Mary and I made these when we loaded eight children, four adults into a motor home and headed to Estes State Park, Colorado for a vacation.
3 lbs. sliced carrots, cooked
1 large onion, diced
1 large green pepper, diced
1 can tomato soup
1/2 C. salad oil
1 C. sugar
1/4 C. vinegar
1 tsp. prepared mustard
1tsp. Worcestershire sauce
1/2 tsp. salt
Place carrots, onion and green pepper in bowl. Mix remaining ingredients together and pour over vegetables. Refrigerate.