2 lbs. carrots, sliced
1 med. onion, sliced
1/2 green pepper, sliced
1 can tomato soup, undiluted
1/2 c. salad oil
1 tbsp. mustard

Cook carrots until tender, drain. Combine carrots, onion, and green pepper in a bowl. Combine soup, vinegar, salad oil, sugar and mustard. Stir well. Pour over vegetables. Toss lightly. Refrigerate overnight.