2 lb. cooked carrots, peeled & cut into rounds
1 can Campbell's tomato soup
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
Dash pepper
1/4 tsp. dry mustard, diced
1/2 c. salad oil
3 sm. onions, sliced & separated
1 green pepper

Cook carrots (approximately 20 minutes or until fork tender). Drain and set aside. Mix above ingredients together and in tupperware bowl mix gently with the cooked/cooled carrots. Marinate overnight in refrigerator. Serve cold.