1 can tomato soup
1 1/2 tsp. hot Tabasco
1/4 c. oil
1/2 c. honey
3/4 c. apple cider vinegar
1 tsp. dry mustard or prepared mustard
2 lb. cooked carrots, do not overcook
1 med. bell pepper
1 med. onion, sliced

Whip all marinated ingredients well. Drop pepper and onion slice into marinate. Pour marinate over drained slightly cooked carrots. Place in refrigerator. Chill for 8 to 12 hours before serving. Will keep in refrigerator up to three weeks.