5 c. (2 lb.) carrots sliced in 1" slices
1 can tomato soup
3/4 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 lg. onion, chopped fine
1 lg. pepper, chopped fine
1 tsp. prepared mustard

Bring carrots to a boil and cook 5 minutes. Drain and cool. Mix all other ingredients together. Pour over carrots and cover tightly. Let stand overnight. Drain. Left over marinade may be used over tossed salad, green bean salad, etc.