2 lbs. carrots
1 green pepper, chopped
1 sm. onion, chopped
1/4 tsp. salt
1 c. sugar
1 tsp. dry mustard
3/4 c. apple vinegar
1/2 c. oil
1 can tomato soup (do not dilute)

Peel and cut up carrots. Cook in salted (optional) water. Mix all other ingredients together in bowl. Add cooled carrots. Refrigerate for 24 hours.