2 bunches carrots, sliced & partially cooked, drained
1 green pepper
2 onions, sliced
1 can tomato bisque soup
1 c. sugar
3/4 c. red wine vinegar
1/2 c. oil
1 tsp. salt
1 tsp. black pepper
1 tbsp. dry mustard

Heat soup, sugar, vinegar, oil, salt, pepper and mustard to boil. Pour over carrots, onions and bell pepper. Chill. Serve cold. Serves 8.