5 c. cooked carrots, cut crosswise
1 lg. onion, cut in rings
1 lg. bell pepper, cut in rings
Cook carrots whole, then cut

SAUCE:

1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard, opt.
1 tsp. salt, 1 tsp. pepper

Mix sauce ingredients until sugar is dissolved. Pour over carrots, onions, and bell pepper. Marinate at least overnight. Drain and serve. Save the sauce and pour over left over salad. Sauce is good to use over green salad also.