2 lbs. carrots
1 med. onion
1 med. green pepper
1 can tomato soup
1/2 c. vegetable oil
1 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
3/4 c. sugar
1/2 c. rice vinegar

Peel, slice, and cook carrots until 1/2 cooked. Drain and rinse with cold water to stop cooking. Finely chop onion and green pepper; set aside.

In saucepan combine the remaining ingredients; bring to a boil for 1 minute. Let cool, then pour over carrots, onion, and green pepper. Refrigerate overnight. Serve cold.