2 lbs. carrots
1 green pepper
1 onion
1 can tomato soup
1 c. sugar
1/2 c. vegetable oil
1/2 c. vinegar
1 tbsp. mustard

Cut carrots into slices. Cook in boiling water with pinch of salt 5 to 10 minutes. Drain. Slice green pepper and onion. Mix. Add soup, sugar, oil, vinegar and mustard. Mix. Cover. Refrigerate 8 hours or overnight. Keeps well. (Frozen sliced carrots may be used.)