2 lb. carrots, sliced
1 medium onion, chopped
1 green pepper, chopped
1 can tomato soup
1/2 c. oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. dry mustard

Cook carrots 20 minutes until crisp and tender in boiling saltwater. Cool. Mix remaining ingredients and add carrots. Serve cold.