2 lbs. carrots, sliced, cooked, and cooled
1 sm. green pepper, chopped
1 med. onion, sliced

SAUCE MIX:

1 can tomato soup
1/2 c. oil
1/4 c. vinegar
1 c. sugar
1 tbsp. prepare mustard

Mix together and pour over vegetables. Let stand overnight. You can also use California or cooked green beans. Keeps good in refrigerator for weeks.