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

Peel carrots and cook whole until fork tender. Slice into bowl. Chop 1 medium onion and 1/2 bell pepper finely and put in bowl over carrots. Put all other ingredients in a saucepan and cook until sugar dissolves. Pour over carrots, onions and bell pepper. Refrigerate 24 hours. Stir and serve. Will keep for 2 weeks.