1 lb. carrots, sliced and cooked to tender crisp stage
1 chopped onion
1 chopped green pepper
1 can tomato soup
1/4 C vegetable oil
1/4 C vinegar
1 tsp yellow mustard
salt, pepper and tabasco sauce to taste

Heat soup, oil, vinegar, mustard, salt, pepper and tabasco sauce until hot.

Pour over prepared carrots, onion and green pepper and let set overnight in refrigerator.