1 can tomato soup
1 1/2 tsp. Tabasco
1/4 c. canola oil
1/2 c. honey
3/4 c. apple cider vinegar
1 tsp. dry mustard or prepared mustard
2 lb. cooked carrots (do not over cook)
1 med. bell pepper, slice or slivered raw
1 med. onion, sliced

Whip all marinade ingredients well. Drop pepper and onion slices into marinade. Pour marinade over drained, slightly cooked, sliced carrots. Place in refrigerator. Chill for 8-12 hours before serving. Will keep up to 3 weeks in refrigerator - if you can keep them that long!