2 lb. carrots, peeled & sliced
1 (10 oz.) can tomato soup
3/4 c. sugar
3/4 c. wine vinegar
1/4 c. oil
1 tsp. prepared mustard
1 lg. onion, diced
1 med. pepper, diced
4 stalks celery, diced
Salt & pepper

Cook carrots in boiling water just until tender. Drain and set aside. Combine tomato soup, sugar, vinegar, oil, mustard, onion, green pepper, celery and seasoning to taste with salt and pepper. Heat and stir to boiling. Simmer 10 minutes. Pour over drained carrots. Serve hot or refrigerate for salad. Makes 6-8 servings.