2 lbs. carrots, cut in 1/2 inch chunks, cooked until crispy tender
1 can tomato soup
1/4 c. oil
1/2 tsp. pepper
1 tsp. salt
1 med. onion, chopped
3/4 c. vinegar
1 c. sugar
1 tsp. dry mustard
1 green pepper, diced

Whip soup, oil, vinegar, pepper, salt, dry mustard and sugar. Pour dressing over carrots, pepper and onion; refrigerate at least overnight before serving. Keeps well.