SALAD:

2 bags carrots
1 lg. onion
1 lg. green pepper

MARINADE:

1 can tomato soup
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard

Cook carrots until just barely done. Slice crosswise and marinate overnight with sliced onion rings and green pepper cut into slivers. Marinade should be whipped to blend.