2 lb. sliced carrots
1 med. onion, chopped
1 green pepper, chopped
1 c. sugar
1/2 c. vinegar
1/2 c. oil
1/2 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
1 sm. can tomato soup

Cook carrots until just done. Drain and add onion and green peppers. While carrots are cooking, mix remaining ingredients together in saucepan; boil for 1 minute and then pour over carrot mixture. Mix well while both are hot. Best fixed at least a day ahead and are better after several days. Refrigerate.