2 lbs. carrots, cooked (do not over cook)
1 med. bell pepper, slivered or sliced
1 med. onion, sliced
1 can tomato soup
1 1/2 tsp. Tabasco
1/4 c. oil
1/2 c. honey
3/4 c. apple cider vinegar
1 tsp. dry mustard

Whip all marinade ingredients well. Drop onion and pepper slices into marinade. Pour over drained slightly cooked carrots. Place in refrigerator. Store and chill 8 to 12 hours before serving. Will keep up to 3 weeks in refrigerator. Serves 8.