2 lbs. cooked carrots, cut in 1 inch slices
1 sliced onion
1 green pepper, cut into pieces

SAUCE:

1 can tomato bisque soup
1 c. sugar
3/4 c. vinegar (white)
1/4 c. oil
1 tsp. dry mustard
1/2 tsp. salt

Simmer until well mixed. Cool. Pour over vegetables. Cover and refrigerate for 24 hours. Keeps well.