Carrot Salad

1 1/2 pounds carrots, peeled and diced
1 onion, diced
1 green bell pepper, diced
2 T. olive oil
1 can tomato soup
1/4 c. vinegar
1/4 c. vegetable oil
1 tsp. salt
1 T. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. sugar

Directions: Drizzle a pan with 2 T. olive oil and  lightly saute carrots, onion and green bell pepper. Remove from heat while veggies are still crisp. Set aside to cool. In a bowl, combine remaining ingredients. Add the veggies and mix. Refrigerate for 8 hours and enjoy.