2 lb. carrots, peeled & sliced
1 onion, sliced thin

Cook carrots until just tender. Mix with onion and cover with marinade. Green pepper slices or chopped look nice.

MARINADE:

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

Bring to a boil and pour hot over vegetables. Chill for several hours or overnight. Serve cold alone or on greens. Leftover marinade may be used as a salad dressing. I like it on fresh spinach or loaf lettuce. Serves 10-12.