2 lbs. carrots, pared and sliced
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1/2 c. salad oil
3/4 c. sugar
3/4 c. vinegar
1 (10 3/4 oz.) can tomato soup
1 lg. onion, chopped
1 lg. green pepper, chopped

Cover carrots with water; boil 10 minutes. Drain and cool. Into bowl put salt, pepper, mustard and beat in little of oil to blend. Add remaining oil, sugar, vinegar and soup. Blend. Stir in onions and green pepper. Cover tightly and chill overnight.

NOTE: Any remaining marinade real good on tossed salads.