2 lbs. carrots, pared and sliced into 1-inch lengths (about 5 c.)
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1/2 c. salad oil
3/4 c. sugar
3/4 c. cider vinegar
1 (10 3/4 oz.) can condensed tomato soup
1 lg. onion, chopped med. fine (about 1 c.)
1 lg. green pepper, chopped med. fine (about 1 c.)

Bring the carrots, with water to cover, to a boil and boil 5 minutes; drain and cool.

Into a medium-size bowl, mix the salt, pepper and mustard; beat in a little of the oil to blend with the mustard. Add the remaining oil and the sugar, vinegar and soup and beat again to blend. Stir in the onion and green pepper. Add cooked carrots. Cover tightly and chill overnight.

NOTE: Any marinade leftover may be refrigerated and used as a dressing for salad greens.