2 lbs carrots, peeled and sliced 1/4-inch thick (about 6 cups)
1/4 cup cider vinegar
2 tbs olive oil
2 tbs sugar
1/2 tsp prepared mustard
1/2 tsp Worcestershire sauce
1/2 can condensed cream of tomato soup (about 5oz)
1 green pepper, chopped
1 large red onion, chopped

Procedures :
Cook carrots in water to cover until almost tender (8 to 10 minutes); do not overcook; drain. Combine next 6 ingredients in large bowl. Add carrots; toss to coat. Add green pepper and chopped onion. Cover and refrigerate 2 hours before serving.
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