5 c. fresh sliced carrots or 2 cans sliced carrots, rinsed
1 c. sugar
1/2 c. wine vinegar
1 bell pepper, chopped
1/2 c. salad oil
1 white onion, chopped
1 can tomato soup
1 tsp. mustard
1 tsp. Lea & Perrin sauce

Let all marinate for at least 24 hours. Use as a salad or serve as an appetizer on toothpicks. May be served on lettuce; use liquid as salad dressing.