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3 cans carrots or fresh cooked
1 medium onion, chopped
2 bell peppers, chopped
1 tsp. dry mustard
1 can tomato soup
3/4 c. vinegar
1 c. sugar
1/3 c. salad oil
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Mix together carrots, onions and bell pepper. Mix
remaining ingredients and pour over vegetables. Place in
refrigerator in covered container and let stand overnight.

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