2 lbs. carrots
1 (10 oz.) can tomato soup
1 green pepper, chopped (opt.)
1 onion, cut in rings
1/2 c. vinegar
1/2 c. salad oil
3/4 c. sugar
1 tbsp. prepared mustard

Boil carrots in salted water until just barely tender, drain and cool. Mix other ingredients and pour over carrots. Pack in sterilized jars and refrigerate. Will keep in the refrigerator several weeks. Good in mixed green salads.