2 lbs. fresh carrots
1 onion, thinly sliced
1 green pepper, chopped
1 can tomato soup
1/3 c. sugar
2/3 c. vinegar
1/3 c. vegetable oil
1 tsp. prepared mustard
1/8 tsp. garlic powder

Slice carrots on the diagonal and cook in 1 cup of water until tender. Drain and cool. Add onions and peppers to carrots.