2 lbs. carrots, sliced and cooked until nearly done, drain well
2 slices onion
1 sliced green pepper

SAUCE:

1 c. sugar
1 c. oil
3/4 c. vinegar
1 can tomato soup
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard

Beat with electric beater 5 minutes. Add onions and green pepper. Pour over carrots. Let stand overnight in refrigerator.